White Clam Sauce

This sauce goes great with linguine! You can use red wine instead of white wine.

• Ready In: 20 mins
• Yields: 3 cups

Ingredients

• 3 (8 ounce) cans minced clams
• 1⁄4 cup olive oil
• 1  garlic clove, minced
• 3⁄4 cup  chopped parsley
• 2  tablespoons white wine (optional)
• 1  teaspoon basil
• 1⁄2 teaspoon salt

Directions

1. Drain juice from clams, reserving juice.
2. In 2-quart saucepan over medium heat, in hot oil, cook garlic until tender.
3. Stir in reserved clam juice and remaining ingredients except clams; cook 10 minutes, stirring occasionally.
4. Stir in drained clams; cook sauce just until clams are heated through.