1/4 c. butter
2 tbsp. olive oil
2 to 4 cloves garlic, peeled and finely minced
1 to 2 shallots or scallions finely minced
Freshly ground pepper
2 (7 1/2 oz.) cans minced clams, drained and reserving liquid
1/4 c. whipping cream
1/4 c. dry white wine
1 (16 oz.) pkg. linguine noodles, cooked and drained
Grated Parmesan cheese

Heat butter and oil in a skillet; add garlic and shallots. Saute until tender. Sprinkle garlic with freshly ground pepper; remove from heat, and allow mixture to rest for flavors to blend. Place clam liquid in a saucepan; cook over high heat until liquid is reduced to 1/2 volume.

Stir clams, cream and wine into garlic mixture in skillet; cook over low heat; just until heated through. Do not let mixture boil. Place cooked linguine on a serving platter; top with clam mixture, toss with the cheese. Serve hot.