Linguine With Clam Sauce

• 8 ounces linguine
• 1 tablespoon cornstarch
• 1/4 cup white wine
• 3 cans clams 6 1/2 ounces each chopped
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 1 tablespoon McCormick Parsley Flakes
• 1/4 teaspoon mccormick red pepper, crushed

1. Cook pasta as directed on package.
2. Meanwhile prepare the clam sauce. Mix cornstarch and white wine until blended; set aside. Drain clams, reserving 1 1/4 cups of juice.
3. 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.
4. Toss sauce with drained pasta. Serve with grated Parmesan cheese, if desired.

linguine, cornstarch, white wine, olive oil, garlic, parsley flakes, mccormick red pepper

Taken from www.yummly.com/recipe/Linguine-with-Clam-Sauce-1234992 (may not work)