Creamy Linguine with Clam Sauce

Ingredients

• 16 ounce alfredo sauce classico® (such as )
• 2 tablespoons butter 
• 10 ounce baby clams with juices reserved (such as bumble bee®) drained canned
• 1 tablespoon cooking wine dry white
• 2 cloves garlic minced
• 1 tablespoon olive oil 
• 1 teaspoon parmesan cheese grated to taste
• 8 ounce linguine pasta 
• 1 pinch pepper flakes red crushed to taste
• 0.3 cup onion sweet minced

Equipment

• frying pan
• pot

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes.
2. Drain well.
3. Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more.
4. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
5. Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.