Linguine With Herbed Clam Sauce

• 1 can (10 ounces) whole baby clams
• 1 can (6-1/2 ounces) minced clams
• 1/2 cup finely chopped onion
• 1/4 cup olive oil
• 1/4 cup butter
• 1/3 cup minced fresh parsley
• 4 garlic cloves, minced
• 2 tablespoons cornstarch
• 1/2 cup white wine or chicken broth
• 1/4 cup minced fresh basil or 4 teaspoons dried basil
• Dash pepper
• Dash cayenne pepper
• Hot cooked linguine
• Shredded Parmesan cheese

1. Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes.
2. Add drained clams; saute 2 minutes longer.
3. Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.

baby clams, clams, onion, olive oil, butter, parsley, garlic, cornstarch, white wine, fresh basil, pepper, cayenne pepper, linguine, parmesan cheese

Taken from www.tasteofhome.com/recipes/linguine-with-herbed-clam-sauce/ (may not work)