Linguine With Spicy Clam Sauce
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
Cook Linguine al dente, according to package directions.
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.
And add clams, basil, oregano, red pepper flakes and salt.
Reduce heat to low, stirring occasionally, 5 minutes.
Drain pasta and add to clam mixture.
Add parsley and spinach, tossing until spinach turns bright green.
Transfer to large serving platter.
Sprinkle with Parmesan cheese and pine nuts.
Garnish with fresh basil sprigs, if desired.