Ingredients

• 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

Instructions

1. 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.