4 doz med. fresh clams, save water from cooked clams
1 c. chopped onion
4 to 5 cloves garlic, minced
1/2 c. chopped parsley
1/2 c. butter
1 tsp. salt
1 tsp. dried basil leaves
Freshly ground pepper to taste
2 tbsp. salt
4 to 6 qts. boiling water
1 lb. spaghetti

Wash clams thoroughly. In large pot, cook covered in small amount of water just until clams open. Remove clams. Strain the broth and reserve 3 cups. Remove clams from shells; chop. In large skillet or Dutch oven, saute onion, garlic, and parsley in melted butter until onion is almost tender; add clams, reserved broth, 1 teaspoon salt, basil, and pepper. Boil 1 minute.