Fresh Clam Sauce Linguine

Bring a large pot of salted water to a boil. Cook linguine until al dente, about 8 to 9 minutes. Drain linguine, reserving 1/2 cup of the cooking liquid. Return linguine to the pot and toss with reserved liquid. Cover and set aside.

In a large saute pan or skillet heat the oil over medium heat. Add the garlic and cook until fragrant. Add the wine and clam juice and cook for 2 minutes. Add the clams, cover, shaking the pan several times, until the clams open up, about 5 minutes. Add the cream and lemon juice, stir and simmer for 1 minute. Add the cooked pasta and toss. Add the extra-virgin olive oil, parsley or basil, season with salt and pepper, toss once more.