| 1 box | BARILLA Linguine Fini |
| 1 jar | BARILLA Marinara Sauce |
| 1 can (10 ounces) | clams, chopped |
| 2 tablespoons | parsley, chopped |
| 2 tablespoons | extra virgin olive oil |
COOK Linguine Fini according to directions.
MEANWHILE in a skillet warm up the sauce and clams.
DRAIN pasta, add to the sauce and toss well.
GARNISH with chopped parsley and drizzle with oil before serving.
Chef Lorenzo Boni