Linguine With Cherrystone White Clam Sauce
Using a stiff brush, scrub the clams well, rinse under cold running water.
Place clams, parsley, red and black pepper and basil in the pan. Cover and simmer 10 minutes.
Cook linguine al dente.
Remove clams in their shells from pan.
Pour liquid over linguine in bowl. Toss gently.
Top with clams.