Spaghetti With White Clam Sauce

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6 ounces multigrain spaghetti

1/4 cup extra-virgin olive oil

1 onion, chopped

5 garlic cloves, sliced

1/2 teaspoon dried basil

1 bottle (8 ounces) clam juice

2 cans (6.5 ounces each) chopped clams, drained

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons thinly sliced fresh basil

1 tablespoon trans-free margarine

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