2 lbs. clams well scrubbed OR 2 cans (10 oz. ea.) baby clams, undrained*
1/4 tsp. salt
1/4 tsp. ground black pepper
1 box (16 oz.) linguine, cooked and drained
Heat Olive Oil in 12-inch skillet over medium heat and cook shallots, stirring occasionally, 3 minutes or until tender. Add wine and cook 1 minute. Add Sauce, clams, salt and pepper. Bring to a boil over medium heat. Reduce heat to low and simmer covered 8 minutes or until clams open (discard any unopened shells). Serve over hot linguine and sprinkle, if desired, with grated Parmesan cheese and chopped fresh parsley.
*If using canned clams, stir in at the end of cooking; heat through.