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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Bertolli® Classico Olive Oil
- 1 Tbsp. chopped garlic (finely)
- 3/16 tsp. red bell pepper, sliced
- 1 jar Bertolli Tomato & Basil Sauce
- 4 cans clams ((6-1/2 oz. ea.), chopped, drained, (reserve liquid))
- 8 oz. linguine, cook and drain
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Directions
- Heat Olive Oil in 2-quart saucepan over medium heat and cook garlic and red pepper flakes 30 seconds. Stir in Sauce and reserved clam liquid. Simmer, stirring occasionally, 15 minutes. Stir in clams; heat through. To serve, spoon clam sauce over hot linguine. Garnish, if desired, with grated Parmesan cheese and chopped fresh parsley.
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