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.