Pasta with Clam Sauce

Ingredients

• 2 (10-ounce) cans whole clams in juice, undrained
• 12 ounces uncooked linguine
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1/2 cup chopped fresh parsley
• 1/4 cup dry white wine
• 1/2 cup chopped fresh basil
• 1/4 teaspoon freshly ground black pepper
• Garnish: fresh basil leaves

Preparation

1. Drain clams, and reserve juice. Cook reserved clam juice in a small skillet over medium heat 15 minutes or until reduced by half; set aside.
2. Cook pasta according to package directions, and drain.
3. Meanwhile, heat oil in a large skillet over medium-high heat, add garlic, and cook until golden. Add reduced clam juice and parsley; cook 2 minutes or until parsley is tender. Stir in clams, wine, and basil, and cook 5 minutes or until wine has reduced by half. Add pasta and black pepper, tossing well to coat. Garnish, if desired. Serve immediately.