Ingredients
Serves 4
16 oz | Pastene Italian Linguine | |
2 Tbsp | Pastene Extra Virgin Olive Oil | |
¼ cup | white onion, chopped | |
1 tsp | anchovy paste | |
1 tsp | Pastene Minced Garlic | |
⅓ cup | dry white wine | |
1 | 14 oz can Pastene White Clam Sauce | |
12 | little neck clams | |
1 tsp | red pepper flakes | |
¼ cup | Italian parsley, chopped | |
salt and pepper to taste |
Directions
Prep time: 5-10 minutes | Cook time: 15-18 minutes
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- While the pasta is cooking, add oil to a large sauté pan.
- When pan is hot add onions and cook for about 3 minutes. Add anchovy paste and garlic and cook for a minute. Add white wine and cook for another minute.
- Add can of Pastene white clam sauce and heat until simmering. Add little neck clams and cover.
- Cook for 5 to 7 minutes until clams open wide. Discard any clams that do not open.
- Drain cooked linguine and add to clam sauce along with parsley and red pepper flakes.
- Season with salt and pepper to taste.
- Mix well and serve.