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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Bertolli Classico Olive Oil
- 1 clove garlic (finely chopped)
- 1 cup sweet onion
- 1/2 tsp. dried basil leaves, crushed
- 1/2 tsp. dried oregano leaves, crushed
- 1 jar bertolli arrabbiata sauce
- 8 oz. linguine, cooked and drained
- 1/4 cup grated Parmesan cheese
- 24 clams, well scrubbed
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Directions
- Heat Olive Oil in deep 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until golden. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low, then stir in clams. Simmer covered 10 minutes or until clams open (discard any unopened shells).
- Serve over hot linguine and sprinkle with cheese. Garnish, if desired, with chopped fresh parsley.
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