White Wine Clam Sauce Over Linguine

• 8 ounce linguine
• 2 teaspoon olive oil
• 1 clove garlic, finely chopped
• 1/4 cup dry white wine, such as chardonnay
• 2 cans (6 1/2 ounces each) chopped clams in clam juice
• 1 teaspoon mccormick® basil leaves
• 1/2 teaspoon mccormick® oregano leaves

1. Cook pasta in large saucepan as directed on package.
2. Drain well. Set aside.
3. Heat oil in same saucepan on medium heat.
4. Add garlic; cook and stir until fragrant.
5. Add wine; cook and stir 1 minute.
6. Add remaining ingredients; cook and stir 5 minutes or until heated through.
7. Return pasta to saucepan; toss to coat well.
8. Serve with grated Parmesan cheese, crushed red pepper and lemon wedges, if desired.