Linguine with Clams in a White Sauce

Cook Linguine pasta per directions on the box. In lg sautee pan add the 2-3 tbsp olive oil and 2 cloves garlic. Briefly sautee the garlic then add 3 doz clams, 1 tbsp fresh chopped basil and pinch crushed red pepper to the pan and cover with a lid allowing the clams to steam open. Turn off the heat on the clams and keep covered until serving. Drain pasta, place in bowl and divide clams and sauce between them. Sprinkle fresh chopped parsley on top of the clams and serve with grated romano cheese.

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