Linguine with Clam Sauce

I hadn't made this in over a decade, but finally got around to it again. It was hard to find canned clams here - I only had one can of whole clams to work with but it came out fine. I chopped some of them and left the other ones whole.

• linguine (or pasta of choice)
• 1/4 c olive oil
• 1-2 cans clams, with juice (minced, but whole ok too)
• 1/4 c butter
• 3 t minced garlic
• 1/2 c white wine or chicken broth
• 1 T dried parsley
• black pepper
• 1/4 T dried basil

1. Cook the pasta and douse with olive oil to prevent sticking.
2. Saute butter, garlic and parsley.
3. Add drained clams. Saute 2 min.
4. Add clam juice and wine/broth. 
5. Stir in basil and pepper.
6. Server over pasta with cheese.

Variations

- add 2 T cornstarch with wine to thicken sauce