Linguine with Clam Sauce

1. Prepare pasta as label directs; reserve ¼ cup cooking water. Drain pasta; return to saucepot and cover to keep warm.

2. In medium saucepot, melt 1 tablespoon butter over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring frequently. Add clams, clam juice, wine and reserved cooking water; increase heat to high. Heat clam mixture to a boil; boil 6 minutes. Remove saucepot from heat; whisk in remaining 7 tablespoons butter, then cheese, red pepper flakes, salt and black pepper.

3. Add clam sauce and parsley to pasta; toss. Serve pasta with additional cheese and red pepper flakes, if desired.

• 28 g Total fat
• 16 g Saturated fat
• 157 mg Cholesterol
• 743 mg Sodium
• 44 g Carbohydrates
• 0 g Fiber
• 2 g Sugars
• 1 g Added sugars,
• 21 g Protein