3 (6 oz.) cans minced clams
1 bottle clam juice
7 cloves of garlic
1 bunch parsley (fresh)
1/4 c. good olive oil
1 stick butter
1 c. decent white wine (dry)
Cayenne pepper to taste
1 lb. linguini
Optional: fresh basil anchovy

Melt olive oil and butter in large skillet. Mince garlic and parsley and saute in oil a few minutes. (Add 4 to 5 leaves minced basil if desired. Also 2 to 3 anchovies).

Drain clam juice from cans of clams and reserve. Add clams to skillet and saute 3 minutes. Add cayenne pepper a few pinches. Add wine and clam juice from bottle and reserved from cans. Simmer to reduce liquid 15 to 20 minutes. Pour over cooked linguini, garnish with parsley and serve.