Linguine in Creamy Clam Sauce

Toss this easy creamy clam sauce with linguine for a 30-minute weeknight meal. Serve with your favorite garlic toast and Italian tossed salad.

  • Minutes Prep Time
  • Minutes Total
  • 4 (1 3/4 cups each) Recipe Yield
  • In 4-quart saucepan or Dutch oven, cook linguine as directed on package; drain.
  • Meanwhile, in 8-inch skillet, melt butter over medium heat. Add bread crumbs; cook 2 to 3 minutes or until browned. Remove from heat. Stir in Parmesan cheese, lemon peel and 1 tablespoon of the basil; set aside.
  • Meanwhile, in 12-inch skillet, heat oil over medium heat until hot. Stir in garlic and onion; cook 1 to 2 minutes, stirring occasionally, until tender. Stir in clam sauce, wine, whipping cream and pepper flakes. Heat to boiling. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally to blend flavors. Add linguine and remaining 1 tablespoon basil; toss to coat. Transfer pasta to serving platter; sprinkle with bread crumb mixture.

INGREDIENTS

  • 12 oz uncooked linguine (from 16-oz package)
  • 2 tablespoons butter
  • 1/3 cup Progresso™ panko crispy bread crumbs
  • 1/3 cup shredded parmesan cheese
  • 1 teaspoon grated lemon peel
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 cup chopped onion
  • 1 can (15 oz) Progresso™ white clam sauce with garlic & herb
  • 1/3 cup dry white wine
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon crushed red pepper flakes

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