Linguine with White Clam Sauce II

Ingredients

• 24 ounce clams with juice minced canned
• 1 teaspoon basil dried
• 1 clove garlic minced
• 0.3 cup olive oil 
• 0.8 cup parsley chopped
• 12 ounce linguini pasta 
• 0.5 teaspoon salt 
• 2 tablespoons white wine 

Equipment

• frying pan
• pot

Directions

1. In a large pot with boiling salted water cook linguini pasta until al dente.
2. Drain.
3. In a large skillet saute the garlic in the olive oil.
4. 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.
5. Toss cooked and drained linguini pasta with the clam sauce and serve warm.