Start by bringing a large pot of salted water to a boil. Once boiling, add the linguine and cook according to package instructions until al dente. This usually means about 9-11 minutes. Don't be tempted to overcook it; al dente pasta will hold onto the sauce better.

As the pasta cooks, grab a skillet and heat the vegetable oil over medium heat. Add the unsalted butter, and let it melt. This duo forms the delicious base for your clam sauce. Smell that? It’s pure magic.

Once the butter has melted, drop in the minced garlic and sauté until it becomes fragrant, which takes about a minute. You don’t want it to brown; keep an eye on it. Burnt garlic can ruin the dish’s flavor.

Now, it’s time to add the minced clams along with their juice. This is the heart of the dish. Stir gently, making sure the clams are coated in the buttery goodness. Allow it to simmer for about 3-5 minutes. This will enhance the flavors and warm everything through.

Sprinkle in the dried parsley and basil. Season with freshly ground black pepper. It’s important to taste during this stage to get the seasoning right. The herbs will brighten the dish, while the pepper adds an extra layer.

Once the linguine is cooked, reserve a cup of pasta water, then drain the rest. Add the drained pasta directly to the skillet with the clam sauce. Toss it gently, incorporating all elements. If the sauce seems too dry, use a bit of the reserved pasta water to loosen it. Voila!

Remove from heat and drizzle in the lemon juice. If you want to add richness, sprinkle some grated Parmesan cheese over the top. Toss once more for good measure. Plate it up, adding a bit more parsley if desired, and prepare to dig in.