Ingredients
2 tablespoons olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic cloves
1/4 cup chopped parsley
1/2 cup white wine
1 tablespoon lemon juice
dash red pepper
1 can whole baby clams
1 teaspoon basil
about 1/2 can cream of celery soup
enough cooked linguini for four
Preparation
Heat the oil and add the onion; cook a couple minutes, and add the garlic, cooking another minute or two. Add the wine, lemon juice, parsley and basil and cook until the sauce comes together. Add the juice from the clams, but reserve the clams. Stir in enough of the soup to thicken the sauce. Then, just before serving, add the clams to heat through. Serve over linguini.
