1 (1 lb.) pkg. linguini or thin spaghetti
4 (6 oz. ea.) cans chopped clams (drained over a bowl to capture clam juice)
4 tbsp. (1/2 stick) butter
1/4 cup olive oil
4 chopped garlic cloves
1/4 tsp. crushed red pepper
1 tsp. Italian seasoning
1 tbsp. lemon juice
chopped parsley, for sprinkling

In a large pot, cook pasta till al denté.

In a large and deep sauté pan, melt butter and olive oil together. Add garlic and stir gently for 1 minute. Add crushed red pepper. Add bowl of clam juice. Add lemon juice.

Bring to a simmer and add clams. When clams are hot, add pasta to the clam juice and toss gently. Sprinkle with parsley.

Note: This recipe can be reheated the next day by adding 1/2 cup of water and gently stirring.

Submitted by: Ellen Apgar