2 doz. clams, chopped
1/4 c. olive oil
1 or 2 cloves garlic, minced
3/4 c. chopped parsley
2 tbsp. white wine
1 tsp. basil
2 lbs. linguine

Open clams reserving juice. In a medium saucepan over medium high heat, heat oil and cook garlic until tender. Stir in reserved clam juice and remaining ingredients except clams. Simmer 10 minutes.

Meanwhile, cook linguine until al dente. Stir in chopped clams, cook just until clams are heated through. Pour sauce over drained pasta.

Serve.