Pantry Shelf

Linguine with Clam Sauce and Chili

1 Tablespoon - olive oil.

2 Cloves Of fresh garlic.

1/2 onion chopped.

1/4 teaspoon of crushed red chili peppers.

2- 142g cans of Pantry Shelf Baby Clams

500g Of Linguine

1/4 cup white wine (alternative - white grape juice unsweetened)

1 - Lemon juiced

2 - Tablespoons fresh parsley chopped.

1/2 teaspoon ground black pepper

Heat olive oil in a medium skillet over low heat stir in garlic and onion.

Sauté over low heat 2 minutes, add the crushed red chili peppers  and sauté 1 minute

Add Pantry Shelf clams with their juice and add white wine, simmer uncovered for 8-10 minutes.

Cook Linguine until al dente for approximately 8-10 minutes, drain pasta

Toss Linguine with the clam sauce, lemon juice and parsley

Serve

Makes 4  servings.