---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta
       Yield: 4 servings
       1    Cube clam base
       1 c  Ocean clams (25.5 oz)
       1 T  Olive oil
       1    Bunch green onion, chopped
     1/2 c  Diced domestic mushrooms
     1/8 c  Fresh basil, chopped
       2 T  Fresh minced garlic
       1    Stick butter, melted
     1/2 t  Cayenne pepper
       2 md Tomatoes, seeded and diced
     1/2 c  White wine
   Before he became a Hall of Fame contender as one of the best third-basemen
   in history, Ron Santo toiled as a groundkeeper, a batboy, and an usher for
   Seattle’s PAcific Coast League team. But sweet success came along soon
   enough, says Santo. “Vada Pinson, who was a great ballplayer for the Reds,
   used to come by, and I'd shine his shoes. He went to the majors in 1958,
   and by 1960, I was in the big leagues, so I went from shining his shoes to
   playing against him in just two years.”
   Santo put away his shoeshine kit when the Chicago Cubs drafted him in 1960,
   and he played for them through 1973. Over his 13 years with the club, he
   won five Rawlings Gold Glove awards and racked up 337 home runs, the
   third-highest total in Cubs history.
   Thes days Santo spends his ballpark time in the broadcast booth rather than
   the dugout, as the Cubs play-by-play analyst. “It’s a lot easier up where I
   am now than it is down on the field.”
   When Santo isn't on the air, he’s in the kitchen of his restaurant and
   sports bar, Ron Santo’s American Rotisserie, which specializes in chicken,
   ribs, steaks, and pasta. “I eat there every night with my wife, and the
   waiters and waitresses will come over and say, 'They'd like to see you at
   that table over there for an autograph.' I designed a baseball card for the
   restaurant with a picture of me in a suit on the back and a picture of me
   in a baseball uniform on the front. It gives all my stats. My customers eat
   it up.”
   That is, when they're not devouring his Linguine with Clam Sauce.
   In a bowl, dissolve clam base in reserved juice from canned clams. In large
   saucepan, heat olive oil until sizzling. Saute onions, mushrooms, basil and
   garlic. Add butter and cayenne. Stir in tomatoes, wine and clams in base
   mixture, and cook for 3-4 minutes. Cook linguine until it is AL DENTE;
   drain well. Top with sauce.