1 pkg. (1 lb.) Creamette Linguine, uncooked
2 tbsp. olive or vegetable oil
2 cloves garlic, minced
2 (6 1/2 oz. each) cans Snow's Chopped Clams, drain and reserve liquid
1/2 c. chopped parsley
1/4 c. dry white wine
1 tsp. basil leaves

Prepare Creamette Linguine as package directs; drain. In medium skillet, heat oil and garlic. Stir in reserved clam liquid and parsley; cook and stir 3 minutes. Add clams, wine and basil. Simmer 5 minutes.

Toss clam sauce with hot cooked linguine. Serve immediately. Refrigerate leftovers.

Makes 8 servings.