Basil-infused Tagliatelle and Clams
Purée basil, olive oil and garlic. Set aside.
Cook tagliatelle pasta in large pot of boiling water.
Meanwhile, in deep sided heavy pan on medium temperature, sauté garlic and red pepper flakes in a couple tablespoons olive oil until fragrant and garlic is blonde.
Add clams and white wine. Cover and cook on high until clams open (about 5 minutes).
Drain pasta. Add to pan with clams. Stir in basil purée. Serve with white wine and whole grain bread.