Richard's Spaghetti a la Vongole

INGREDIENTS  

• 1 can baby clams with juice (10.5 oz.) 
• 5 T extra virgin olive oil
• 4 large garlic cloves
• 1½ T. freshly chopped parsley
• 2 t. red pepper flakes
• ½ cup dry white wine
• 1 pound linguine pasta
• 6 fresh basil leaves 

DIRECTIONS  

1. Cook linguine in salted water until firm to the bite.
2. In pan large enough to hold clams and spaghetti, sauté garlic in 2 T. of olive oil. Do not brown. Add parsley, red pepper flakes cook for one minute.
3. Add white wine. Simmer for 20-30 seconds.
4. Add drained spaghetti and clam juice.
5. Add the diced clams with the remaining olive oil and basil leaves.
6. Season with salt and pepper to taste.
7. Toss and serve immediately.

Recipe Image: Southern Foods