- 1/4 cup olive oil
- 1 1/2 cups chopped onion
- 1 tablespoon chopped garlic
- 1 tablespoon chopped jalapeño chili
- 1 teaspoon dried oregano
- 3 6.5-ounce cans chopped clams
- 1/2 cup whipping cream
- 12 ounces linguine, freshly cooked
- 6 tablespoons chopped fresh basil
- Heat oil in heavy large pot over medium heat. Add onion, garlic, chili and oregano to skillet. Sauté until onion is tender, about 6 minutes. Add clams with their juices and cream. Simmer until sauce thickens slightly, about 4 minutes. Add pasta and 4 tablespoons basil; toss until sauce coats pasta, about 2 minutes. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with remaining basil.