Linguine with Fresh Red Clam Sauce Recipe | Yummly

Linguine With Fresh Red Clam Sauce

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  • 2 teaspoons Bertolli® Classico Olive Oil
  • 2 shallots (large, or 1 small onion, finely chopped)
  • 1/2 cup dry white wine (or white wine)
  • 25 ounces Bertolli Organic Olive Oil, Basil & Garlic Sauce (1 jar)
  • 2 pounds clams (well scrubbed OR 2 cans, 10 oz. ea, baby clams, undrained)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 16 ounces linguine (1 box.,cooked and drained)
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    1. 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.
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