Linguine with Easy Red Clam Sauce

Campbell's Linguine with Easy Red Clam Sauce Recipe

Ready in just 35 minutes, this mouthwatering pasta dish is made easy using canned clams and prepared Italian sauce flavored with garlic and a hint of white wine.

At a glance

Prep

20 min.

Total

35 min.

Serves

4

Servings: about 1 1/4 cups each

Cook: 15 min.

Cost per recipe: $5.81 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Prego® Traditional Italian Sauce

    Prego® Traditional Italian Sauce

  • Prego® Marinara Italian Sauce

    Prego® Marinara Italian Sauce

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What You'll Need

1 tablespoon olive oil or vegetable oil
2 cloves garlic, minced
1 1/2 cups Prego® Traditional Italian Sauce or Prego® Marinara Italian Sauce
1/4 cup chablis wine  or other dry white wine
1 tablespoon chopped fresh parsley
2 cans (about 6.5 ounces each ) minced clams, undrained
1/2 of a 1-pound package linguine  cooked according to package directions (about 4 cups)
to taste Parmesan cheese

How to Make It

  • 1

    Heat the oil in a 2-quart saucepan over medium heat. Add the garlic and cook until it's tender, stirring often.

  • 2

    Stir the Italian sauce, wine, parsley and clams with their liquid in the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally.

  • 3

    Serve the clam sauce over the linguine. Sprinkle with cheese, if desired.

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Recipe Nutritional Information

Made With

Prego® Marinara Italian Sauce Prego® Traditional Italian Sauce

calories

447 446

totalfat

8g 7.1g

saturatedfat

1.1g 0.7g

cholesterol

46mg 46mg

sodium

472mg 472mg

totalcarbohydrate

59.1g 59.1g

dietaryfiber

4.1g 4.1g

protein

31.2g 31.2g

vitamina

20%DV 20%DV

vitaminc

6%DV 6%DV

calcium

10%DV 10%DV

iron

20%DV 30%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Easy Substitution: Angel hair or fettuccine can be substituted for the linguine in this recipe.
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RID#27226