Linguine With Clams And Basil

• 16 cherrystone clams or substitute 6 1/2 oz. can minced clams
• 1/2 lb. linguine, spaghettini, capellini or angel hair
• 1/2 c. half and half
• 4 Tbsp. butter
• 2 tsp. minced garlic
• 1/2 c. coarsely chopped basil
• 1/4 c. grated Parmesan cheese

1. Open clams and save their juices to flavor pasta.
2. Coarsely chop clams and refrigerate.
3. There should be about 1/3 cup clams and up to 2/3 cup juice.
4. Pour juice into pot with about 6 cups water and some salt and bring to boil.
5. Add linguine, stirring until desired degree of doneness.
6. As pasta cooks, heat half and half to simmer in small saucepan.
7. Heat 2 tablespoons of butter in skillet and add garlic.
8. Cook briefly, stirring and add clams and hot half and half.
9. Remove from heat.
10. When linguine is done, drain and return to pot.
11. Add remaining butter and toss to coat strands.
12. Add clam mixture, basil, cheese, salt and pepper.
13. Toss and serve immediately.

cherrystone clams, linguine, butter, garlic, basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=296270 (may not work)