Ingredients
1 can (10 ounces) whole baby clams1 can (6-1/2 ounces) minced clams1/2 cup finely chopped onion1/4 cup olive oil1/4 cup butter1/3 cup minced fresh parsley4 garlic cloves, minced2 tablespoons cornstarch1/2 cup white wine or chicken broth1/4 cup minced fresh basil or 4 teaspoons dried basilDash pepperDash cayenne pepperHot cooked linguineShredded Parmesan cheese
Preparation
Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes.
Add drained clams; saute 2 minutes longer.
Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.
