Drain clams, and reserve juice. Cook reserved clam juice in a small skillet over medium heat for 15 minutes or until reduced by half; set aside.
Cook pasta according to package directions and drain.
Meanwhile, heat oil in a large skillet over medium-high heat, add garlic and cook until golden brown. Add reduced clam juice and parsley; cook 2 minutes or until parsley is tender. Only add half of clam juice. Add more later if you need more liquid. Stir in clams, wine and basil and cook 5 minutes or until wine was reduced by half. Add pasta and black pepper, tossing well to coat.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 59 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 65.6mg||20 %|
|Sodium 331.4mg||11 %|
|Potassium 422.2mg||11 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 47g|
|Protein 10.5g||15 %|
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Calories per serving: 294
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