(PASTA
CON VONGOLE) - Cento Oil (Italian Blended, Corn
or Olive)
- 1 tsp. Bellino Minced Garlic
- 2
cans (6.5 oz.) Cento Minced Clams
- 1 can (10 oz.)
Cento Whole Baby Clams
- 1 tsp. Cento Parsley or
1 tsp. fresh parsley (chopped) - 1/2 tsp. Cento
Oregano (optional)
- Cento Crushed Red Pepper
- 3
bottles (8 oz.) Cento Clam Juice
- 1 lb. Anna Linguine
Cover bottom of saucepan with Cento Oil. Brown garlic in oil. Add Cento Minced
Clams and Whole Baby Clams. Add Cento Clam Juice. Season with parsley. Bring clam
sauce to a boil. Reduce heat and simmer for 15-20 minutes. Pour over cooked Anna
pasta. Serve immediately. Serves four to six. For
Linguine With Red Clam Sauce: Add 1 can (35 oz.) Imported Italian Tomatoes or
1 can (28 oz.) Chef's Cut Tomatoes after addition of Cento Clam Juice. | Penne
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