1 lb. linguine
3 (6 1/2 oz.) cans of minced clams with liquid (1 extra bottled clam juice)
1/4 c. butter
1/4 c. olive oil
1/3 c. chopped parsley
4 minced garlic cloves
1/8 tsp. ground pepper
1/4 tsp. salt

Cook linguine according to package directions while preparing sauce. Drain canned clams into a saucepan; set aside clams. Add enough bottled clam juice to the canned clam liquid to equal 3 cups. Bring to a boil; then simmer, uncovered, until the liquid is reduced to 1 1/2 cups. Set aside. Melt butter in a large skillet; add oil, parsley and garlic. Cook 2 minutes over medium heat, stirring. Add reduced broth, bring to a boil; lower heat and simmer 1 minute. Add clams; cook and stir until just heated through. Stir in pepper and salt. Serve immediately over linguine. Serves 4.