1 (6 1/2 oz.) can minced clams, drained, reserve juice
1/4 c. olive oil
3 tbsp. butter
3 cloves garlic, minced
2 scallions, chopped
1/2 tsp. rosemary
1/2 c. chopped parsley
1/2 c. dry white wine
Pepper (freshly ground) to taste
Salt to taste

Heat oil and butter in skillet, add garlic and onions and cook until lightly browned. Add parsley, rosemary and clam juice with white wine and bring to a boil, add salt and pepper. Simmer about 15 minutes. Add chopped clams and cook 5 minutes. Serve over cooked al dente linguine.