Easy Linguine with Red Clam Sauce


  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 clove garlic
  • 2 cans (10 oz. ea.) chopped clams, drained (reserve 1/4 cup liquid)
  • 1/4 cup dry white wine [or chicken broth]
  • 1 jar Bertolli® Olive Oil & Garlic Sauce
  • 1/4 tsp. crushed red pepper flakes
  • 2 Tbsp. finely chopped fresh parsley leaves (optional)
  • 8 ounces linguine [or spaghetti], cooked and drained


  1. Heat Olive Oil in large skillet over medium-high heat and cook garlic 30 seconds. Stir in clams, reserved liquid and wine. Bring to a boil over high heat. Cook 5 minutes or until liquid is reduced slightly. Stir in Sauce and red pepper flakes; return to a boil. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in parsley and serve over hot linguine.