Skye's White Clam Sauce - Aioli

• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 ml) butter (no substitution)
• 2 cans or a pint of minced clams, drained and liquid reserved
• 2 small cloves garlic, put through a press
• 3 tbsp (45 ml) chopped parsley
• 1 small or about 1/2 of a medium onion, minced
• 1/4 tsp (1 ml) sweet basil (oregano can be substituted)
• salt and pepper to taste
• 3/4 to 1 pound of linguine pasta (spaghetti or other pasta shapes can be used too)
• Parmesan cheese curls or grated for garnish
• Lots of Foccasia or French baguette bread to sop up sauce.

1. Put the oil, butter, pressed garlic cloves, salt and pepper in pan and cook until golden.
2. Add sweet basil, drained clams and a little of the clam juice.
3. Steam for 5 minutes covered on low heat.
4. Pour over 3/4 to 1 pound of cooked linguine on one pretty serving platter or on individual plates with divided pasta.
5. Sprinkle with parmeson cheese curls or grated cheese.

olive oil, butter, clams, garlic, parsley, onion, sweet basil, salt, linguine pasta, parmesan cheese curls, foccasia

Taken from online-cookbook.com/goto/cook/rpage/000D5B (may not work)