| Pasta con Vongole (White Clam Sauce) | ||
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Prep. Time: 10 minutes Cook Time: 30 minutes 5 tbsp Cento Extra Virgin Olive Oil 1 tsp Bellino Minced Garlic 13 oz Cento Minced Clams 10 oz Cento Whole Baby Clams 24 oz Cento Clam Juice 1 tsp Cento Parsley ½ tsp Cento Basil 1 tsp Cento Crushed Red Pepper 1 lb Anna® Linguine |
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| Cover bottom of large saucepan with oil. Brown garlic in oil, approximately 2 minutes. Add minced clams, whole baby clams and clam juice. Season with parsley, basil and crushed red pepper; mix well. Bring clam sauce to a boil. Reduce heat and simmer for about 15-20 minutes; stir occasionally. Prepare pasta according to instructions on package. Transfer drained pasta to serving dish; pour clam sauce over cooked pasta. Serve immediately. Serves 6-8. |