5 lbs fresh steamer clams, scrubbed
1 1/2 cups white wine
2 tbsp butter
1 cup of fresh chopped basil, loosely packed
1 lemon, cut into rounds
8 oz linguini, cooked and drained
1/8 cup extra virgin olive oil
1 tbsp fresh chopped garlic
2 tbsp fresh chopped parsley
1 cup heavy cream
Salt & pepper to taste
1/2 cup parmesan cheese, shredded and grated
Put all but a couple handfuls of clams in a pot with the white wine, butter, 1/3 of the chopped basil and the lemon rounds. Steam this over a high heat until the clams open. (Discard any clams that do not open.) Strain the clams, reserving the liquid. When cool enough to handle, separate the clams from the shells. Discard the shells and chop the clams slightly. Set aside.
In a sauté pan over medium high heat, add the olive oil and garlic. Cook until the garlic starts to sizzle. Add the reserved whole clams and the basil. Cook until clams start to open, then add the cooked linguini and 1 cup of the reserved clam liquid. Reduce by half and stir in add parsley, chopped clams, salt & pepper and cream. Simmer until thickened. Transfer to a warm platter, sprinkle with parmesan cheese and serve.