2 (7 1/2 oz.) cans whole baby clams, or 2 c. fresh minced clams
1/4 c. olive oil or salad oil
1/4 c. butter
3 lg. garlic cloves, minced
2 tbsp. chopped parsley
1 1/2 tsp. salt
8 oz. linguine
Parmesan cheese, grated

Drain canned clams, reserving 3/4 cup of liquid; set aside. Slowly heat oil and butter in a skillet. Add garlic and saute until golden. Do not let garlic brown. Remove skillet from heat. Stir in clam liquid, chopped parsley and salt. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes.

While mixture is simmering, boil linguine until al dente (chewy) in 3 quarts water, 1 teaspoon salt and 3 tablespoons olive oil.

Add clams to skillet after mixture has finished simmering. When linguine is cooked, drain and pour in ingredients of skillet and sprinkle with cheese. 3 to 4 servings.