WHITE CLAM SAUCE

2-3 cloves garlic finely chopped
l/4 cup olive oil
2 (6-l/2 oz.) cans chopped clams, drained, reserving juice
l 8 oz. bottle of clam juice
l tbsps. chopped parsley
l/4 tsp. basil leaves
cash pepper
In med saucepan cook arlic in oil until tender. Add reserved clam liquid and remaining ingredients except clams. Bring to boil; reduce heat and simmer a few mins. Add clams; heat through. Serve over hot cooked linguine with grated Parmesan cheese.
You can use more cans of clams and juggle the recipe to make it. This is just an outline of what the sauce should be.