Villa Valenti'S Linguine And Red Clam Sauce - cooking recipe

Ingredients

2 Tbsp. olive oil (or enough to just cover the bottom of a large skillet)
2 cloves garlic, crushed
1/2 c. skinned and crushed fresh ripe plum tomatoes
1 tsp. chopped fresh basil
1 Tbsp. chopped fresh parsley
2 Tbsp. butter
2 Tbsp. clam juice
1/4 c. white wine
20 littleneck clams
salt and pepper to taste
1/2 lb. linguine, cooked to desired doneness

Preparation

Remove 12 of the clams from their shells and save them along with their liquor until later.