Kimberly'S Linguine And Clams

• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 2 cans minced clams, liquid drained and reserved
• 1 can petite diced tomatoes, undrained
• 1 teaspoon dried basil
• 1/2 cup dry white wine
• 8 ounces linguine, cooked according to package instructions
• grated parmesano-reggiano
• salt and pepper to taste

1. Heat olive oil and garlic in a large saute pan over medium-high heat until sizzling, about 2 minutes. Add liquid reserved from clams, tomatoes, white wine, and basil. Bring to a boil and reduce heat to medium. Simmer until liquid is reduced by half, about 10 minutes. Add clams and bring to a boil again for one minute.
2. While sauce is simmering, cook pasta according to package directions. Drain and add to prepared sauce. Top with salt, pepper and parmesan.

olive oil, garlic, petite diced tomatoes, basil, white wine, linguine, salt

Taken from www.epicurious.com/recipes/member/views/kimberlys-linguine-and-clams-1209508 (may not work)