INGREDIENTS
2 (10 oz.) cans whole clams in juice, undrained
12 oz. linguine
2 TBSP vegetable oil
2 garlic cloves, minced
1/2 cup fresh parsley, chopped
1/4 cup dry white wine
1/2 cup fresh basil, chopped
1/4 tsp. freshly ground black pepper
Basil leaves, for garnish
DIRECTIONS
Drain clams, and reserve juice.
Cook reserved clam juice in a small skillet over medium heat for 15 minutes or until reduced by half; set aside.
Cook pasta according to package directions and drain.
Meanwhile, heat oil in a large skillet over medium-high heat, add garlic and cook until golden.
Add reduced clam juice and parsley. Cook for 2 minutes or until parsley is tender.
Stir in clams, wine and basil. Cook for 5 minutes or until wine has reduced by half.
Add pasta and black pepper, tossing well to coat.
Garnish with basil leaves.
Serve immediately.
