Salsa Di Vingole-White Clam Sauce - cooking recipe

Ingredients

1/3 c. olive oil
3 cloves garlic
12 oz. drained minced clams
1 c. clam juice
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. butter
pinch of basil
pinch of oregano
dash of Tabasco or cayenne pepper
celery and green onion (optional)

Preparation

Heat oil in heavy saucepan.
Add garlic, celery and green onion and cook at medium heat for 1 minute while stirring.
Add clam juice, clams, salt and pepper.
Simmer, covered, for 2 minutes. Remove from heat.
Add butter.
Stir.
Serve at once.
Makes 4 to 6 servings or 1 pound linguine.