Linguine with White Clam Sauce

Ingredients

• (12 ounce) packagelinguine pasta
• 1/4 cup olive oil
• clove garlic, minced
• (8 ounce) can sminced clams, with juice
• 3/4 cup chopped parsley
• tablespoon swhite wine
• teaspoon dried basil
• 1/2 teaspoon salt

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 10 minutes.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in liquid from clams, parsley, white wine, basil, and salt; simmer for 10 minutes.
3. Stir in clams until heated through. Add cooked linguine pasta; toss to combine and serve warm.