Rosa Linguine Fini with White Clam Sauce


1 lb. Rosa Linguine Fini #6 1/2
1 can Rosa 15 oz. White Clam Sauce
3 tbsp. Rosa Extra Virgin Olive Oil
1 tsp. Rosa Minced Garlic
1 tbsp. Chopped Fresh Parsley
1 tbsp. Chopped Fresh Basil
Rosa Grated Romano Cheese or Parmesan Cheese (optional)


Cook the linguine fini according to the package directions. In a saucepan on medium heat, saute the garlic in the extra virgin olive oil until soft. Add the white clam sauce, parsley and basil. Bring to a boil, reduce heat and simmer for 3 minutes. Serve hot over the pasta. Add romano cheese or parmesan cheese if desired.

Serves 4