1 lb. linguini, cooked al dente
2 cans minced clams, undrained
1/2 pt. whipping cream
2 cloves garlic, finely chopped
1/4 c. olive oil
4 tbsp. butter
Salt and white pepper to taste
4 finely chopped green onions, including tops
Chopped fresh parsley
1/2 to 1 c. shredded fresh Parmesan cheese
2/3 c. or more, hot water
2 heaping tbsp. cornstarch

Cook linguini, rinse in cold water, set aside. Heat oil and butter in heavy skillet. Saute onions and garlic until soft. Add cream and boil, stirring until thickened.

Drain liquid from clams (will be about 3/4 cup) and add cornstarch. Mix until cornstarch completely dissolves. Add to cream mixture and cook on medium high heat, stirring, until thoroughly mixed and thickened. Add salt and pepper and enough of the hot water to make a nice thick, not pasty, consistency. Stir in cheese, melting completely, and clams. Add pasta and mix gently to coat linguini thoroughly. Garnish with fresh parsley.