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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. Bertolli® Classico Olive Oil
- 2 cloves garlic (finely chopped)
- 1 jar Bertolli® Alfredo Sauce
- 2 cans clams ((6-1/2 oz. ea.) chopped, drained, (reserve 1/3 cup liquid))
- 2 Tbsp. dry sherry (optional)
- 8 oz. linguine, cook and drain
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Directions
- 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.
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