Herbed White Wine Linguine with Clams
Ingredients 1 can diced clams; drained 20 oz. little neck scrubbed clams 1 Jar Herbed White Wine Sauce
1/4 cup heavy cream (optional) 1/4 cup Parmesan cheese 12 oz. linguine; cooked
Directions In a sauce pan over medium high heat pour in sauce and simmer. Add diced clams and little necks. Cover pan and steam for 6-8 minutes. Remove lid and ensure all clam shells have opened discarding any that have not. If desired, add cream on low heat and lightly stir until sauce has thickened. Pour clams and sauce over cooked pasta and top with shaved or shredded Parmesan cheese & chopped Italian parsley. Serve with crusty French bread.