Linguini with Clam Sauce

Makes 4 to 6 servings
Ingredients
•3 (10-ounce) cans whole clams in juice, undrained
•12 ounces uncooked linguine
•2 tablespoons olive oil
•2-3 garlic cloves, minced {or more}

•1/2 cup chopped fresh parsley
•freshly grated Parmesan cheese {I like a lot}

•1/4 teaspoon freshly ground black pepper {or more}

•Garnish: fresh basil leaves
Preparation
Drain clams, and reserve juice. Cook reserved clam juice in a small skillet over medium heat 15 minutes or until reduced by half; set aside.

Cook pasta according to package directions, and drain.

Meanwhile, heat oil in a large skillet over medium-high heat, add garlic, and cook until golden. Add reduced clam juice and parsley; cook 2 minutes or until parsley is tender. Stir in clams and basil, and cook 5 minutes. Add pasta and black pepper, tossing well to coat. Add Parmesan cheese and garnish, if desired. Serve immediately.