8 ounces dry linguine
2 small cans minced clams
1/4 cup olive oil
1/4 cup butter
3 cloves garlic
2 tablespoons minced parsley
1/2 teaspoon salt
Freshly grated parmesan cheese
Cook pasta until done. Drain clams, reserving liquid. Mince garlic. Slowly heat butter and oil together in a large skillet; add the garlic and cook over low heat until soft. Remove from heat; add liquid, parsley, salt. Simmer to reduce for 10 minutes. Add clams and stir only until heated; further cooking will toughen them. Mix sauce with cooked pasta and sprinkle liberally with cheese.
Source: UPA Cookbook