White Clam Sauce

WHITE CLAM SAUCE
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Four 6.5oz. cans minced clams
4 Tbs olive oil
1 to 3 tsp minced garlic
2 Tbs white wine
¾ cup fresh parsley
1 tsp finely chopped basil
salt to taste

1. Drain clams and reserve the juice. In a medium saucepan, sauté the garlic in olive oil over medium heat for about 2 minutes. Add wine, parsley, basil and clam juice.

2. Bring to a boil and simmer for 15 minutes. Add clams and cook just until heated through. Add salt to taste.

3. Serve over hot cooked linguine- enough for 1 lb. of linguine.

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