Spaghetti with Clam Sauce
1 pound Spaghetti or Linguine, uncooked
2 tbsp. vegetable oil
2 cloves garlic, minced
2 6 1/2-oz. cans chopped clams, drained (reserve liquid)
1/2 cup chopped fresh parsley
1/4 cup dry white wine
1 tsp. basil leaves
1/4 tsp. white pepper
Cook pasta according to package directions; drain.
In a medium skillet, heat oil. Add garlic. Stir in reserved liquid from clams and parsley; cook and stir 3 minutes. Add clams, wine, basil and pepper. Simmer on low heat for 5 minutes. Pour sauce over spaghetti and serve immediately.
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