Ingredients
2 tablespoons olive oil
1 teaspoon minced garlic
2 cans minced clams, liquid drained and reserved
1 can petite diced tomatoes, undrained
1 teaspoon dried basil
1/2 cup dry white wine
8 ounces linguine, cooked according to package instructions
grated parmesano-reggiano
salt and pepper to taste
Preparation
Heat olive oil and garlic in a large saute pan over medium-high heat until sizzling, about 2 minutes. Add liquid reserved from clams, tomatoes, white wine, and basil. Bring to a boil and reduce heat to medium. Simmer until liquid is reduced by half, about 10 minutes. Add clams and bring to a boil again for one minute.
While sauce is simmering, cook pasta according to package directions. Drain and add to prepared sauce. Top with salt, pepper and parmesan.
