Linguine in White Clam Sauce

• 1 (10 ounce) can baby clams, in brine
• 1 cup milk
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 garlic clove, crushed
• 1 small onion, finely chopped
• 1 14 cups button mushrooms, sliced
• 12 cup white wine
• 1 tablespoon fresh parsley, finely chopped
• 2 teaspoons fresh basil, finely chopped
• 1 teaspoon fresh oregano, finely chopped (or 1/4 tsp. dried oregano)
• salt and white pepper, to taste
• 1 lb fresh linguine (or 2/3 lb. dried linguine)
• 4 sprigs fresh basil, to garnish

1. Drain clams and soak in milk for 1 to 1 1/2 hours.
2. Drain again, reserving 1/2 cup of the liquid.
3. Heat oil and butter in a large pot and gently saute garlic and onion until soft.
4. Add mushrooms, saute briefly, and then pour in wine.
5. Cook over medium heat to reduce slightly, then add the herbs, clams and clam milk.
6. Season well and cook until the sauce thickens somewhat.
7. Cook linguine in boiling salted water until al dente.
8. Drain and transfer to a heated serving dish.
9. Pour on the sauce and decorate with sprigs of basil.

baby clams, milk, olive oil, butter, garlic, onion, button mushrooms, white wine, fresh parsley, fresh basil, fresh oregano, salt, fresh linguine, basil

Taken from www.food.com/recipe/linguine-in-white-clam-sauce-383445 (may not work)