Linguine With Spicy Red Clam Sauce



  • 2 tablespoons Bertolli Classico Olive Oil
  • 1 clove garlic (finely chopped)
  • 1 cup sweet onion
  • 1/2 teaspoon dried basil leaves, crushed
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1 jar bertolli arrabbiata sauce
  • 8 ounces linguine, cooked and drained
  • 1/4 cup grated Parmesan cheese
  • 24 clams, well scrubbed
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    1. 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).
    2. Serve over hot linguine and sprinkle with cheese. Garnish, if desired, with chopped fresh parsley.
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