Pasta with Clam Sauce

This classic, simple recipe comes after a day spent at the beach, when you suddenly run into friends whom you impulsively invite to dinner and who also unexpectedly accept. You'll probably have everything but parsley and basil, and you can even eat them if you've planted a nice box of herbs or a garden on the back step. If not, you can quickly stop by the grocery store, where you can also buy some crunchy French bread and salad fillings.
Drain the water from the clams and leave the juice. Cook the remaining clam juice in a small skillet over medium-high heat for 15 minutes or until reduced by half; set aside.Prepare the pasta according to the instructions on the package and drain.Meanwhile, heat oil in a large skillet over medium-high heat, add garlic, and cook until golden. Add reduced clam juice and parsley; cook 2 minutes or until parsley is tender. Stir in clams, wine, and basil, and cook 5 minutes or until wine has reduced by half. Add pasta and black pepper, tossing well to coat. Garnish, if desired. Serve immediately.