Linguine with Clams and Spicy Marinara Sauce

• 1 (16 ounce) box Barilla Linguine
• 1 (26 ounce) jar Barilla Spicy Marinara Sauce
• 2 cloves garlic, crushed
• 4 tablespoons extra-virgin olive oil
• 3/4 cup dry white wine
• 2 pounds fresh littleneck clams, well rinsed and scrubbed
• 2 tablespoons chopped fresh parsley

1. Bring a large pot of water to a boil.
2. Saute garlic in olive oil for 1-2 minutes or until slightly yellow in color.
3. Add wine and clams.
4. Cover and cook over high heat until clams are opened.
5. Discard any unopened clams.
6. Let cool and discard the clam shells leaving the meat.
7. Filter clam juice by draining through a cheesecloth, reserving juice.
8. Return clams and juice to skillet.
9. Add Spicy Marinara Sauce and simmer for an additional 2-3 minutes.
10. Cook Linguine for 4 minutes.
11. Drain reserving 2-3 cup of pasta cooking water.
12. Add linguine to clam sauce and continue cooking pasta in sauce, adding additional reserved pasta cooking water until desired thickness.
13. Top with chopped parsley and drizzle with additional olive oil if desired

barilla linguine, barilla, garlic, extravirgin olive oil, white wine, littleneck clams, parsley

Taken from allrecipes.com/recipe/linguine-with-clams-and-spicy-marinara-sauce/ (may not work)