1 lb. linguine pasta
2 cloves garlic, minced
1/2 c. chopped parsley
1 tsp. basil
2 tbsp. olive oil
2 cans chopped clams, drain (save juice)
1/4 c. white wine, dry

Cook linguine as directed. Heat oil and garlic. Stir in clam juice and parsley. Cook and stir for 3 minutes. Add clams, wine, and basil. Simmer for only 5 minutes. Then toss sauce with hot linguine. If you like clams, its great.