Linguine with Creamy White Clam Sauce

Ingredients

  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 2 cloves garlic
  • 1 jar Bertolli® Alfredo Sauce
  • 2 cans (6.5 oz. ea.) chopped clams, drained (reserve 1/3 cup liquid)
  • 2 Tbsp. dry sherry (optional)
  • 8 ounces linguine, cooked and drained

Directions

  1. Heat Olive Oil in 3-quart saucepan over medium heat and cook garlic, stirring occasionally, 30 seconds. Stir in Sauce, clams, reserved clam liquid and sherry. Simmer, stirring occasionally, 3 minutes or until heated through. Serve over hot linguine and garnish, if desired, with chopped fresh parsley.