1 (1 lb.) pkg. linguini, uncooked
2 tbsp. oil
2 to 3 cloves garlic, minced
2 (6 1/2 oz.) cans chopped clams, drain and reserve liquid
1/2 c. chopped parsley
1/4 c. dry white wine
1 tsp. crushed basil leaves

Cook linguini in boiling water for 7-10 minutes, drain and set aside. In medium skillet heat oil and garlic. Stir in reserved liquid from clams and parsley, let cook for 3 minutes, add clams, wine and basil. Simmer another 5 minutes. Toss clam sauce with linguini, and serve immediately.

Serves 6-8 people.