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Linguine With Clam And Black Olive Sauce

pasta, shellfish

1/4 pound linguine
1 tablespoon olive oil
1 medium onion; chopped
2 cloves garlic; chopped fine
1 can (5-oz) baby clams
1/2 cup dry white wine; or chicken or fish stock
1 tablespoon butter
1/2 cup sliced; pitted black olives
2 tablespoons chopped fresh basil or parsley; divided
salt and pepper

Cook linguine in large amount of boiling salted water until tender; drain and return to pot. Meanwhile, heat oil in large frypan over medium heat. Add onion and garlic; sauté for 3 to 5 minutes or until tender. Drain clams, reserving juice. Add juice and wine to frypan. Increase heat to high and bring to a boil; cook for about 3 minutes or until liquid is reduced by half. Stir in butter, olives, 1 tablespoon basil and clams; heat through. Add clam sauce to pasta and toss. Add salt and pepper to taste. Transfer pasta to serving platter. Sprinkle with remaining 1 tablespoon basil. All you need fresh from the grocery is a loaf of bread and the makings for a green salad.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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