| 1 box | BARILLA Linguine |
| 1 jar | BARILLA Spicy Marinara Sauce |
| 1/3 cup | extra virgin olive oil |
| 2 cloves | garlic, crushed |
| 3/4 cup | dry white wine |
| 2 pounds | fresh littleneck clams |
| 2 tablespoons | fresh parsley, chopped |
BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium high heat. Add garlic and saute gently over low heat for 1-2 minutes.
ADD wine and clams. Cover and cook over high heat until clams are opened. Discard any unopened clams. Let cool and discard half of the clam shells leaving the meat. Filter clam juice by draining through a cheesecloth. Return clams and juice to skillet.
ADD Spicy Marinara Sauce and simmer for an additional 2-3 minutes.
COOK pasta for 4 minutes. Drain reserving 2-3 cup of pasta cooking water.
ADD pasta to clam sauce and continue cooking pasta in sauce, adding additional reserved pasta cooking water until desired thickness.
TRANSFER to a serving platter or bowl. Top with chopped parsley and drizzle with additional olive oil if desired.