2 cloves garlic, minced
1/2 c. butter
2 (8 oz.) cans minced clams or baby clams
2 tsp. lemon juice
Dash or 2 cayenne pepper
1/4 c. chopped fresh basil leaves
1/4 c. chopped parsley (if you use dry herbs, use a smaller quantity)
1 (1 lb.) pkg. linguine

Saute garlic lightly in butter in medium Teflon pan. Stir in clams and liquid, lemon juice, and cayenne pepper. Simmer 5 minutes; add basil and parsley. Simmer 2 minutes and turn off heat; cover. Cook linguine; drain and toss with hot sauce.