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Linguine with Clam Sauce

1 (12 ounce) package linguine pasta
2 (6.5 ounce) cans minced clams, drained with juices reserved
¼ cup olive oil
2 teaspoons minced garlic
½ cup chicken stock
1 tablespoon dried parsley
¼ tablespoon dried basil
pinch of red pepper flakes
salt and fresh ground black pepper to taste
1 tablespoon butter
4 wedges lemon, for garnish

Cook pasta in a large pot of boiling water until al dente; drain.

Meanwhile, heat olive oil in a large skillet. Saute garlic over medium heat until tender. Add clam juice, chicken stock, parsley, basil and red pepper flakes and bring to a boil. Simmer five minutes. Add in clams, salt and pepper to taste and butter, cook stirring constantly until butter is melted.

Drain pasta and add to skillet, toss to coat.

Place pasta in a serving dish. Garnish with lemon slices.

Makes 6 servings
Ready in appx 30 minutes