Pasta with Clam Sauce

Ingredients

• 6 servings garnish: basil leaves fresh
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup cooking wine dry white
• 0.5 cup basil fresh chopped
• 0.5 cup parsley fresh chopped
• 2  garlic cloves minced
• 20 ounce clams in juice whole undrained canned
• 12 ounces pasta uncooked
• 2 tablespoons vegetable oil 

Equipment

• frying pan

Directions

1. Drain clams, and reserve juice. Cook reserved clam juice in a small skillet over medium heat 15 minutes or until reduced by half; set aside.
2. Cook pasta according to package directions, and drain.
3. Meanwhile, heat oil in a large skillet over medium-high heat, add garlic, and cook until golden.
4. Add reduced clam juice and parsley; cook 2 minutes or until parsley is tender. Stir in clams, wine, and basil, and cook 5 minutes or until wine has reduced by half.
5. Add pasta and black pepper, tossing well to coat.
6. Garnish, if desired.
7. Serve immediately.