1 (6 1/2 oz.) can shrimp
2 (6 1/2 oz.) cans minced clams
3-4 tbsp. olive oil
3-4 tbsp. butter
4 cloves garlic, minced
3 tbsp. chopped parsley
8 oz. pkg. linguine
Grated Parmesan cheese

Cook linguine to package directions and drain.

Drain clams and shrimp - reserve liquid.

Heat oil and butter in skillet. Add garlic, saute until golden (don't burn the garlic). Add reserved liquid and 2 tablespoons of parsley. Simmer 3-5 minutes. Stir in clams, cook 1 minute more.

Place cooked linguine in a heated bowl or deep platter. Spoon hot clam sauce over pasta. Toss to mix. Sprinkle with Parmesan and remaining parsley.

(Use the shrimp in a dip as an appetizer - or you can put it in with the clams - but the recipe only calls for clams. - Edit.)