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Categories:Viewed: 36 - Published at: 3 years ago
Ingredients
- 1 (16 ounce) box Barilla Linguine
- 1 (26 ounce) jar Barilla Spicy Marinara Sauce
- 2 cloves garlic, crushed
- 4 tablespoons extra-virgin olive oil
- 3/4 cup dry white wine
- 2 pounds fresh littleneck clams, well rinsed and scrubbed
- 2 tablespoons chopped fresh parsley
Method
- Bring a large pot of water to a boil.
- Saute garlic in olive oil for 1-2 minutes or until slightly yellow in color.
- Add wine and clams.
- Cover and cook over high heat until clams are opened.
- Discard any unopened clams.
- Let cool and discard the clam shells leaving the meat.
- Filter clam juice by draining through a cheesecloth, reserving juice.
- Return clams and juice to skillet.
- Add Spicy Marinara Sauce and simmer for an additional 2-3 minutes.
- Cook Linguine for 4 minutes.
- Drain reserving 2-3 cup of pasta cooking water.
- Add linguine to clam sauce and continue cooking pasta in sauce, adding additional reserved pasta cooking water until desired thickness.
- Top with chopped parsley and drizzle with additional olive oil if desired
