Mainiac Linguine With Red Clam Sauce

• 5 garlic cloves, finely minced
• 2 tablespoons olive oil
• 13 cup fresh flat leaf parsley, finely chopped
• 2 tablespoons fresh basil, finely chopped or 1 tablespoon dried basil
• 1 pint fresh clams, chopped or 3 (6 ounce) canschopped clams
• 1 (14 ounce) can tomato sauce
• 1 (14 ounce) canchopped tomatoes with juice
• pepper, to taste
• salt, to taste
• 8 ounces linguine, cooked

1. Add oil to saucepan or skillet and very lightly brown garlic over medium heat.
2. Add parsley, basil, and pepper; stir well.
3. Add clams, tomatoes and tomato sauce.
4. Stir well and cover.
5. Let sauce simmer 20 minutes.
6. Should your tomatoes be very acidic you may need to add 1 teaspoons sugar for balance.
7. Uncover and cook at a bubble until desired consistency.
8. Approx 20 minutes.
9. You can also simmer this on low heat until it has darkened and is "burnished."
10. Both ways are lovely.
11. Pour over cooked hot linguine.
12. I serve this with a salad of mixed greens and vinaigrette with good dipping bread.
13. This also makes for an excellent first course.

garlic, olive oil, flat leaf parsley, fresh basil, fresh clams, tomato sauce, tomatoes, pepper, salt, linguine

Taken from www.food.com/recipe/mainiac-linguine-with-red-clam-sauce-147896 (may not work)