1 lb. lg. shrimp, cleaned and deveined
5 cloves garlic, slivered
2 tbsp. olive oil
2 tbsp. butter
1 can minced clams with liquid
1 pt. undrained plum tomatoes
1/4 c. white wine
4 pats butter
Salt and pepper to taste
1/2 lb. butter
1/2 lb. Parmesan cheese
1 lb. linguine or fettucini noodles
1 tsp. oregano

Heat butter, oil, and garlic until it sputters. Add shrimp, dash salt and pepper. Stir and cook for 10 minutes. Remove shrimp. Add clams and juice to skillet along with tomatoes, oregano and wine. Cook and reduce by 1/3 or until slightly thickened. Return shrimp and simmer 10 minutes. Dot with 4 pats of butter and sprinkle with parsley. Serve over linguine.

Boil linguine or fettuccine noodles in 6 quarts salted water. Add bay leaf and 1 tablespoon olive oil to water when it boils. Cook al dente (10 minutes). Drain. Put in large bowl. Toss with butter and freshly grated Parmesan cheese.