3 tbsp. olive oil or salad oil
1/3 c. butter
4 cloves garlic, minced or pressed
3/4 c. half and half (light cream)
2 (6 1/2 oz. each) cans clams, drained (Crown Prince whole baby clams)
1 (12 oz.) pkg. linguini
1/3 c. finely chopped parsley
3/4 c. grated Parmesan cheese
Salt and pepper

Heat the oil and butter in fry pan over medium heat; add garlic and cook 2 minutes. Stir in cream and clams and heat, but do not boil. Meanwhile, cook linguine according to package directions, drain well. Return to pan, pour over the clam mixture, and stir in parsley and cheese. Season to taste with salt and pepper. Makes 4-6 servings.