Ingredients
- 1 can Cento Whole Baby Clams (10 oz)
- 1 can Cento White Clam Sauce (10.5 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 3 cloves Garlic, minced
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz)
- Anna Linguine
- Fresh Parsley, chopped
Directions
Cook the pasta according to the instructions on the package until al dente, then drain and set aside. In a large skillet over medium heat, heat olive oil and add garlic, sautéing until it becomes slightly golden. Next, pour in the white clam sauce and allow to simmer. Introduce the baby clams and cherry tomatoes into the skillet and cook for an additional 2-3 minutes. Finally, add the linguine and parsley, gently stirring everything together to ensure the pasta is coated evenly. Serves 4-6.
