6 cans baby clams
1 bottle clam broth
Fresh parsley, chopped
6 pinches Tarragon
5 cloves garlic, minced
3 sticks butter (fresh basil can be used instead of parsley)

Saute garlic in melted butter for a few minutes. Add baby clams, with broth and bottle of broth, parsley and tarragon. Cook linguine, drain. Add 4 or 5 ladles of sauce (broth only) to linguine and mix well. Serve with added clam sauce. Amount of garlic, tarragon and parsley can be adjusted to taste.