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Linguine With Spicy Clam Sauce

Yields1 Serving

Tantillo Recipes

 1 package Linguine
 1/2 cup Tantillo California Extra Virgin Olive Oil
 4 cloves garlic, thinly sliced
 2 cans (6 1/2 oz.) minced clams, drained
 1/2 tablespoon fresh minced basil leaves or 1/2 teaspoon dried
 1/2 tablespoon fresh minced oregano leaves or 1/2 teaspoon dried
 1/2 teaspoon salt
 1/2 teaspoon crushed red pepper flakes
 3 tablespoons fresh chopped parsley
 2 cups firmly packed, freshly torn spinach leaves
 1 cup shredded Parmesan cheese
 2 tablespoons toasted pine nuts
 Garnish, fresh basil sprigs, if desired
1

Cook Linguine al dente, according to package directions.

2

While pasta cooks, combine Tantillo California Extra Virgin Olive Oil and garlic in large saucepan, cook over medium-high heat, stirring occasionally, until garlic starts to sizzle.

3

And add clams, basil, oregano, red pepper flakes and salt.

4

Reduce heat to low, stirring occasionally, 5 minutes.

5

Drain pasta and add to clam mixture.

6

Add parsley and spinach, tossing until spinach turns bright green.

7

Transfer to large serving platter.

8

Sprinkle with Parmesan cheese and pine nuts.

9

Garnish with fresh basil sprigs, if desired.