Linguine With White Clam Sauce

• 1 lb. linguine
• 2 Tbsp. olive oil
• 5 large cloves garlic
• 4 large basil leaves, coarsely chopped
• sprinkle of crushed red pepper (optional)
• 1/2 c. finely chopped Italian parsley
• 1 (16 oz.) bottle clam juice
• 1/2 c. white dry vermouth
• 2 (6 1/2 oz.) cans chopped clams with juice
• 1 c. baby clams
• 2 tsp. cornstarch

1. Saute garlic in oil in deep heavy skillet or kettle.
2. When garlic is golden, add clam juice, basil, red pepper, oregano and parsley.
3. Simmer partially covered for 10 minutes.
4. Add clams and cook another 10 minutes.
5. Then add vermouth and cornstarch and cook 5 minutes or until slightly thickened.
6. Cook linguine according to package directions and serve clam sauce over it.
7. As an optional garnish, you may take 24 clams in shells, scrub them and put in pan with enough water to cover.
8. Set on high heat and as clams open up, remove them from water.
9. Serve them in shells on top of clam sauce.

linguine, olive oil, garlic, basil, red pepper, italian parsley, clam juice, white dry vermouth, with juice, baby clams, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725980 (may not work)