Mike's Garlic Clam Linguine Alfredo

• 2 (15 oz) Jars Bertolli Garlic Alfredo Sauce
• 10 clove Fresh Garlic smashed & fine minced - reserve 4 cloves for fresh clams
• 1/4 cup Fresh Grated Parmesan Cheese + reserves for garnish
• 1 cup Fresh Mushrooms rough chop - i use oyster mushrooms
• 1/4 cup Fresh Parsley chopped - + reserves for garnish
• 2 tbsp Sun Dried Tomatoes fine minced
• 1/4 tsp White Pepper
• 1 lb Whole Smaller Clams washed + 2 can (6 1/2 oz) Clams reserve all juices
• 4 Of Your Reserved Garlic Cloves smashed whole
• 1 tbsp Butter
• 1 cup White Wine

1. Do not add canned or fresh clams yet.
2. You'll add them last.
3. Scrub your clams well.
4. Remove any fibers.
5. Serve with fresh French Baguette bread and a dry white wine.
6. Place pasta in bowls and garnish with fresh parsley, additional parmesean cheese and your clams.
7. Enjoy!

garlic, garlic, parmesan cheese, mushrooms rough, tomatoes, white pepper, garlic, butter, white wine

Taken from cookpad.com/us/recipes/362195-mikes-garlic-clam-linguine-alfredo (may not work)