Pasta With Clam Sauce

• 2 (10-ounce) cans whole clams in juice, undrained
• 12 ounces uncooked linguine
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1/2 cup chopped fresh parsley
• 1/4 cup dry white wine
• 1/2 cup chopped fresh basil
• 1/4 teaspoon freshly ground black pepper
• Garnish: fresh basil leaves

1. Drain clams, and reserve juice. Cook reserved clam juice in a small skillet over medium heat 15 minutes or until reduced by half; set aside.
2. Cook pasta according to package directions, and drain.
3. Meanwhile, heat oil in a large skillet over medium-high heat, add garlic, and cook until golden. Add reduced clam juice and parsley; cook 2 minutes or until parsley is tender. Stir in clams, wine, and basil, and cook 5 minutes or until wine has reduced by half. Add pasta and black pepper, tossing well to coat. Garnish, if desired. Serve immediately.

whole clams, linguine, vegetable oil, garlic, parsley, white wine, fresh basil, freshly ground black pepper, fresh basil

Taken from www.myrecipes.com/recipe/pasta-with-clam-sauce (may not work)