Linguine with Red Clam Sauce

Linguine with Red Clam SauceIngredients

  • 1 tablespoon extra-virgin olive oil

  • 4 garlic cloves, minced

  • 2 cups Antonio Carlo Homemade Marinara

  • 2 pounds of fresh hard-shell clams, cleaned

  • 1/4 cup loosely packed Italian parsley, chopped,

  • 12 ounces linguine, uncooked

  • Salt and freshly ground black pepper

Directions

  1. Heat 1 tablespoon of extra-virgin olive oil in a pan on medium-high heat. Add minced garlic. Saute, stirring occasionally, for two minutes, or until fragrant.
  2. Stir in marinara sauce, clams, and half of the chopped parsley. Add salt and pepper to taste. Cover and cook for 8 minutes, or until clam shells open. Discard any unopened clams.
  3. Meanwhile, cook pasta as directed on package. Drain, then place in a large bowl. 
  4. Plate pasta and spoon red clam sauce on top. Top with remaining chopped parsley and serve.