1/2 c. butter
1/4 c. olive oil
2 cloves garlic, minced
2 (7 1/2 oz.) cans chopped clams
1 bottle clam juice
1/2 c. finely chopped parsley
1/2 lb. linguini, fresh is best
1 dozen fresh sm. clams, optional
Freshly grated Parmesan cheese

Heat butter and oil, add garlic and cook slowly until golden. Drain the clams; reserve the liquid and add enough bottled clam juice to make 2 cups. Stir the liquid into the butter mixture and simmer, uncovered for 10 minutes. Add chopped clams, parsley, salt and pepper and heat through.

Cook the linguini in boiling water until just tender. Pour the sauce over. If using fresh clams (a nice touch, but not necessary) boil a small amount of water, add clams, cover, and steam just until they open. Arrange them around the pasta and pour the sauce over all. Pass the Parmesan cheese and enjoy.