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This pasta classic is so tasty, you might think you were dining at the neighborhood Italian restaurant. Serve with Garlic Bread and a tossed salad. Photo credit: Lindsay Landis from Love & Olive Oil.
8 ounces linguine
1 tablespoon cornstarch
1/4 cup white wine
3 cans (6 1/2 ounces each) chopped clams
2 tablespoons olive oil
2 tablespoons minced garlic
1 tablespoon McCormick® Parsley Flakes
1/4 teaspoon McCormick® Red Pepper, Crushed
Cook pasta as directed on package.
Meanwhile prepare the clam sauce. Mix cornstarch and white wine until blended; set aside. Drain clams, reserving 1 1/4 cups of juice.
Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute or until very lightly browned. Add 1 1/4 cups reserved clam juice, parsley and red pepper. Gradually stir in cornstarch mixture. Bring to boil. Boil 1 minute, stirring constantly until sauce is thickened. Add clams; cook until heated through.
Toss sauce with drained pasta. Serve with grated Parmesan cheese, if desired.
(Amount per serving)