Nicks Picks: Linguine With White Clam Sauce

Nick's Picks: Linguine With White Clam SauceIngredients:
About 2 Cups Clams (drained)
1 Cup of Clam Juice
1/2 Cup White Cooking Wine
1 Tbsp Olive Oil
1 Pound Linguine Cooked al Dente
2 Tsp Minced Garlic
2 Tbsp Minced Onion
1 Tbsp Fresh Chopped Basil
A pinch Crushed Red Pepper Flakes (if desired)
Salt and Pepper to taste


In a large Sautee pan, or skillet, heat oil. Sautee onions and garlic for about a minute until tender stir so it doesn’t burn. Add basil and white wine. Flame the wine so the alcohol is removed. Add Clam juice and reduce liquid for about a minute on high. Add clams and red pepper flakes. Cook for another minute. Spoon over linguine and serve! Serves 4