White Clam Sauce A La Peggy

By amaliana

Ingredients

• 1/2 cup olive oil
• 10 garlic cloves, minced
• 2 8-oz. bottles of clam juice
• juice of 1 lemon
• 1 cup dry white wine
• 1 tablespoon oregano
• 4 tablespoons fresh parsley, minced
• 4 leaves fresh basil, coarsely chopped
• 6 6-oz. cans chopped clams or 1 46-oz. can
• 1 1/2 pounds linguine

Details

Servings 6

Preparation

Step 1

Heat the garlic very gently in the oil to a golden brown. Add the clam juice, the lemon juice, the wine, oregano, and parsley and heat thoroughly about 20 minutes; keep hot.
In the meantime, cook pasta al dente. A moment before you drain your pasta, add the basil and the clams to the hot clam juice mixture(the clams will stay nice and tender). Drain the pasta and put it in a hot serving bowl, along with half the liquid, then make individual servings. Now ladle generous heapings of the clam filled sauce on the individual servings.