1 lb. pasta, cooked
2 tbsp. olive oil
2 cloves minced garlic (powdered garlic can be substituted)
2 x 6 1/2 oz. cans of clams
1/4 c. white wine or wine vinegar
1 tsp. of basil

In skillet, heat oil and garlic. Stir in clam juices. Cook for 3 minutes, add clams, wine and basil. Simmer for 5 minutes. Toss with pasta and serve.