Directions

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.