Peggys Clam Sauce


1/3 cup Olive oil
5 cloves garlic
½ cup Dry white wine
½ teaspoon basil
1 Lb. clam meat with juice
Pinch crushed red pepper
1/2 cup fresh parsley chopped


Sauté garlic in olive oil 2 min add garlic, wine, basil, pepper, and drained clam juice. Reduce sauce by a third. Add clams and parley for 2 minutes before serving.