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
Freshly grated Parmesan cheese

Heat butter and oil; add garlic and cook slowly until golden. Drain clams; reserve the liquid and add enough bottled clam juice to make 2 cups. Stir the liquid into the butter mixture and simmer, covered for 15-20 minutes. Add chopped clams, parsley, and salt and pepper; heat through. Cook the linguini in boiling water until tender. Pour the sauce over. Pass the Parmesan cheese and enjoy.

You can keep the ingredients for this easy dish in your pantry and you'll always be ready to unexpected guests!