Linguine With Clam Sauce

1. 1

   Cook pasta as the label directs.

2. 2

   Meanwhile, in a large skillet, over medium heat in hot oil, cook the garlic until lightly browned.

3. 3

   Stir in the bread crumbs and cook until lightly toasted.

4. 4

   Remove the crumbs from the skillet and set aside.

5. 5

   Place the clams and their liquid, the clam juice and the wine in the skillet.

6. 6

   Bring to a boil and cook until the liquid is reduced by 1/3.

7. 7

   Stir in the parsley, salt and pepper.

8. 8

   Drain the pasta and toss with the sauce and bread crumbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.