Drain the clams and reserve the juice. In a medium saucepan, sauté the garlic in olive oil over medium heat for about 2 minutes. Add the parsley, wine, basil and clam juice.
Bring to a boil and simmer on low for 15 minutes. Add in the clams and cook just until heated through. Add salt to taste. Serve over hot noodles.
Notes
This recipe makes enough sauce to serve over 1 pound of hot cooked linguine.
Nutritional information is for the sauce only- not the pasta.