Linguine with White Clam Sauce II


1 (12 ounce) package linguini pasta
3 (8 ounce) cans minced clams, with juice
1/4 cup olive oil
1 clove garlic, minced
3/4 cup chopped parsley
2 tablespoons white wine
1 teaspoon dried basil
1/2 teaspoon salt


In a large pot with boiling salted water cook linguini pasta until al dente. Drain.

In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.

Toss cooked and drained linguini pasta with the clam sauce and serve warm.