1/3 c. olive oil
1/4 c. butter
3 cloves garlic, minced
1/2 tsp. salt
1 tsp. freshly ground pepper
1/2 tsp. basil
1/2 tsp. oregano
2 (7 1/2 oz.) cans minced clams, drained (reserve liquid)
3 tbsp. chopped parsley
1/2 c. Parmesan cheese
1 lb. spinach linguine (fresh) or 1 lb. regular linguine

Heat oil and butter in an enameled pan. Add garlic and saute gently for about 2 minutes (don't brown). Add seasonings, herbs and reserved clam juice. Simmer 2 to 3 minutes. Add clams to the sauce and heat well. Add parsley and pour sauce over hot, well drained pasta. Mix gently. Serve with cheese. (This recipe is based on quantities sufficient for one pound of pasta.)