6 tbsp. olive oil
3 lg. cloves garlic
1 tbsp. basil
1 c. clam juice
1/4 c. white wine
2 (6 oz.) cans chopped clams
1 lb. linguine

Open cans of clams, draining off and saving the juice. In a medium size skillet, heat all the olive oil. Mince garlic and add to the heated oil. Cook garlic until slightly brown, then add basil. Carefully but quickly add the clam juice and the wine. Reduce heat to low and simmer for 10 minutes. Add clams and heat for 1 minute. Serve over cooked linguine. Serves 2 to 4 people (depending on appetite).