4 tbsp. butter
2 sm. or 1 lg. can baby or minced clams
2 garlic cloves, crushed
1/2 tsp. basil
1 sm. onion, diced
1 med. carrot, grated
1/2 c. dry sherry
1/2 lb. linguine
Parmesan cheese
Chopped fresh parsley

Melt butter in pan and add onion and garlic. Cook until limp. Stir in basil. Add sherry. Reduce heat and simmer for 15-20 minutes. Add undrained clams to heat. Serve over cooked linguine. Sprinkle with Parmesan cheese and parsley. Serves 4 or 2 hungry people.