White Clam Sauce

• 2 (6 ounce) canschopped clams
• 12 cup olive oil
• 3 fresh garlic cloves, chopped
• 2 teaspoons salt
• 12 teaspoon black pepper
• 14 teaspoon red pepper flakes (optional)
• 1 tablespoon unsalted butter
• 12 cup water
• 14 cup chopped fresh basil
• 14 cup chopped fresh flat-leaf parsley ("Italian")
• 1 tablespoon white wine

1. Drain the clams, reserving BOTH the clams and the juice.
2. Place olive oil in a medium saucepan.
3. Add the garlic, salt, pepper and red pepper flakes.
4. Heat over low heat until the garlic begins to sizzle.
5. Let it sizzle for a minute or so, but don't let it brown.
6. Carefully add the reserved juice from the clams, the butter, the water and the wine.
7. Turn up the heat a bit and bring this to a boil.
8. (You can stop at this point and turn it off until just before you're ready to serve it.
9. If you do this, bring it back to a boil, then continue.
10. ).
11. Turn the heat down until the boiling subsides, then add the reserved clams, the basil and the parsley.
12. Stir, cover and turn off the heat.
13. It is now ready to use.
14. This makes enough for a pound of pasta.
15. Most folks use linguine, but my family prefers vermicelli or angel hair.
16. If you're a purist, you won't add cheese, but I really like a good shake of parmesan over this.
17. Buon appetito!
18. For a TOTALLY DIFFERENT, but delicious dish, use tuna instead of clams.
19. Follow the same directions.
20. .

clams, olive oil, garlic, salt, black pepper, red pepper, unsalted butter, water, fresh basil, parsley, white wine

Taken from www.food.com/recipe/white-clam-sauce-232001 (may not work)