Drain the clams, reserving ½ cup of the clam juice. Add the clams, bouillon, basil, pepper, and reserved clam juice to the skillet. Bring to a boil. Simmer until vegetables are tender, about 5 minutes.
Divide pasta evenly among 6 plates. Divide clam sauce evenly over the 6 prepared plates. Top with shredded Parmesan cheese. Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/linguine-in-clam-sauce/