Heat the clams, garlic, oregano, red pepper, vinegar and sauce in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the clams are hot. Stir in the parsley. Add the linguine and toss to coat.
Tips & Tricks
Creamy Chicken on Linguine
Tender chicken served over pasta with a sumptuous, creamy sauce.
Fresh Pasta with Bolognese Sauce
See how to make Chef Johnson’s homemade noodles and rich Bolognese sauce.