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Pasta con Vongole (White Clam Sauce)
Pasta con Vongole (White Clam Sauce) Yum
5 tbsp Cento Extra Virgin Olive Oil
1 tsp Bellino Minced Garlic
2 cans Cento Minced Clams (6.5 oz)
1 can Cento Whole Baby Clams (10 oz)
3 jars Cento All Natural Clam Juice (8 fl oz)
1 tsp Cento All Natural Parsley
1/2 tsp Cento All Natural Basil
1 tsp Cento Crushed Red Pepper
Anna Linguine (1 lb)

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.
prep cook servings
Prep
10 mins
Cook
30 mins
Servings
6-8
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