1/2 c. olive oil
10 garlic cloves, minced
2 (8 oz.) bottles clam juice
Juice of 1 lemon
1 c. dry white wine
1 tbsp. oregano
1 tbsp. parsley
4 leaves fresh basil
6 (6 oz.) cans chopped clams or 1 (46 oz.) can clams
1 1/2 lb. linguini or angel hair macaroni

Heat the garlic in olive oil until golden brown. Add clam juice, lemon juice, wine, oregano and parsley; heat for about 20 minutes. Cook pasta. 1 minute before you drain your pasta, add the basil and the clams to the hot clam juice mixture. Drain pasta. Mix 1/2 of the liquid with the pasta. Make individual servings and ladle lots of clams on each. Serves 6-8.