Spaghetti with Clam Sauce
1 pound Spaghetti or Linguine – uncooked
2 tablespoons vegetable oil
2 cloves garlic – minced
2 6 1/2-ounce cans chopped clams – drained (reserve liquid)
1/2 cup chopped fresh parsley
1/4 cup dry white wine
1 teaspoon basil leaves
1/4 teaspoon white pepper
Cook pasta according to package directions; drain.
In a medium skillet, heat oil. Add garlic. Stir in reserved liquid from clams and parsley; cook and stir 3 minutes. Add clams, wine, basil and pepper. Simmer on low heat for 5 minutes.
Pour sauce over spaghetti and serve immediately.