White Clam Sauce - cooking recipe

Ingredients

1 (6.5 oz.) can chopped clams
1 c. white wine
2 c. clam juice
1/2 yellow chopped onion
2 cloves garlic, minced
1 Tbsp. olive oil
1 Tbsp. lemon juice
cornstarch, diluted in sauce to thicken to taste
dry basil and/or oregano
salt and black pepper to taste

Preparation

Saute onions and garlic in olive oil until translucent. Deglaze with wine; reduce (about 5 minutes).
Add clam juice; reduce about 5 minutes.
Add basil, salt, pepper and lemon juice. Thicken sauce with diluted cornstarch.
Add clam mix.
Do not cook after adding clams.
Serve over linguine or preferred pasta.