Easy Linguini with White Clam Sauce

1 package (1-pound) linguine, uncooked
2 tablespoons olive or vegetable oil
2 cloves garlic, minced
2 (6-1/2 ounce each) cans chopped clams, drain and reserve liquid
1/2 cup fresh parsley, chopped
1/4 cup dry white wine
1 teaspoon basil leaves

Preparation
Prepare the linguine as package directs; drain. In a medium skillet, heat the oil and garlic. Stir in the reserved clam liquid and parsley; cook and stir for 3 minutes. Add the clams, wine and basil. Simmer for 5 minutes. Toss the clam sauce with the hot cooked linguine. Serve at once. Refrigerate leftovers.

Serves 8.
Calories: 293
Fat: 5g.


From Chef Shane on Seafood