White Clam Sauce for Linguini

Serves 4.

6 Tbsp. olive oil
3 cloves garlic, minced
2 pinches crushed red pepper flakes (optional)
½ cup white wine, dry
2 Tbsp. fresh basil, chopped (½ tsp. dried)
2 Tbsp. fresh parsley, chopped (1 tsp. dried)
1½ cups clam juice (or water)
2 cups BLOUNT Frozen Sea Clam Meat
2 Tbsp. butter
salt and black pepper to taste

Heat olive oil, garlic and red pepper in skillet until garlic sizzles but does not brown. Add wine and simmer for 3 minutes. Add basil, parsley and clam juice and simmer an additional 3 minutes. Stir in clam meat, butter and seasonings. Stir until butter melts. Makes enough sauce for 1 lb. of linguini.

If cooked pasta simmers in sauce for 1 minute, it tastes even better!