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Submitted by: Elizabeth Cisneros from Chino Hills, CA
Originally shared on the web 03/21/2011

1/2 c. butter
1/2 c. olive oil
8 cloves garlic, minced
2 10-oz. cans baby clams, drained and liquid reserved
2 c. white wine or clam juice
1/4 c. fresh parsley, minced
8-oz. pkg. linguine pasta, cooked
pepper to taste

Melt butter and oil together in a large skillet over medium heat; add garlic and sauté until tender. Add reserved clam liquid and wine or clam juice; reduce heat and simmer for 10 minutes. Stir in clams and parsley; simmer for an additional 5 minutes. Toss pasta with clam mixture; sprinkle with pepper. Serve immediately. Serves 4.