Linguine with Creamy Clam Sauce

1 (9 ounce) can chopped clams, drained (reserve the juice)

3 cups ricotta cheese

3 teaspoons vegetable oil

1 1/2 cups chopped onions

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon basil

Dash pepper

1 (12-ounce) package linguine

In a blender, combine ricotta cheese and clam juice and process until smooth.  Set aside.  In a skillet, heat oil over medium heat.  Add onions and garlic.  Saute until softened, 1 to 2 minutes.  Add reserved ricotta mixture ans stir to blend.  Reduce heat to low and simmer for 5 to 7 minutes, stirring frequently.  Add clams, salt, basil and pepper and simmer until heated, 1 minute.  Allow to cool.  Place mixture in a freezer bag, label and freeze.

To serve: Thaw sauce.   Heat sauce in a large saucepan.  In the meantime, prepare linguine per package directions and combine with the sauce.  Serve with salad and french bread.

Serves: 4

Taken from: Dawn Wise's online 30 day cookbook by Dawn Wise.  Wise Publishing's home page