Linguine with Clam Sauce

garlic
basil
green onion
chicken base
4-6 cans chopped clams
linquine
corn starch
dry white wine
lemon juice

Saute fresh chopped or smashed garlic in a little butter and olive oil (optional chopped onion). Add clams with juice-- setting aside 1 can of juice to mix with the cornstarch. Add splash of white wine and splash of lemon juice and 1 bouillon cube or 1 spoon of base (about one cup of broth). Simmer on low a few minutes. Mix 1 rounded teaspoon of corn starch with cold clam juice and add to simmering pan stirring constantly. Let thicken (should not be too thick) if so, add more broth or clam juice. Serve over linguine and top with finely chopped green onions and fresh Parmesan cheese!

~ Kristin