Linguini with a Tuscan White Clam Sauce

In a large saute pan, heat olive oil until it sizzles when a drop of water is added. To your saute pan, add onions, bay leaves and red peppers. Cook until onions become translucent.

Now add your cooked pasta and toss until well coated with sauce.

Serve in warmed bowls topped with freshly grated Parmesan cheese and minced fresh parsley.