1 tablespoon olive oil
1 tablespoon fresh garlic, chopped.
12 baby clams, in shell
½ cup white wine or chicken stock
½ cup clams, chopped
1 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
½ cup heavy cream
1 pound cooked linguini
In a large sauté pan over medium-high heat, cook the oil and garlic for one minute.
Add the whole clams, the wine (or chicken stock), and cook covered until the clams
open, approximately 2-3 minutes. Add the chopped clams, half of the basil and
parsley and cook for 30 seconds. Add the cream and cook for one minute. Add the
pasta and the remaining half of the basil and parsley. Toss and serve.