Anonymous August 22 2005

8 ounces uncooked linguine

3 garlic cloves, minced

2 tablespoons olive oil

1 (8-ounce) bottle clam juice

1/2 teaspoon dried crushed red pepper

3 (6.5-ounce) cans chopped clams, drained

1/2 cup dry white wine

1/2 cup chopped fresh parsley

1/4 cup chopped fresh basil

2 teaspoons fresh lemon juice

1 tablespoon butter or margarine (optional)

Prepare linguine according to package directions; drain. Keep warm. Saute garlic in hot oil in a large skillet over medium-high heat 1 to 2

minutes. Add clam juice and crushed red pepper; bring to a boil,

reduce heat, and simmer 5 minutes. Stir in clams and next

4 ingredients; simmer 3 minutes. Toss with pasta and, if desired, 1

tablespoon butter. Serve immediately.