INGREDIENTS:
2 tablespoons olive oil 
2 tablespoons butter 
1/2 cup chopped fresh 
    flat-leaf parsley 
2 teaspoons finely minced
  fresh garlic 
4 (6 1/2-ounce) cans chopped
  clams, drained, reserve juice 
1 cup heavy cream 
1/4 cup dry white wine 
1 pound linguine, cooked according
  to package directions 
Freshly grated Parmesan cheese 
Salt and pepper to taste 

DIRECTIONS:
Heat oil and butter in large skillet
or Dutch oven over medium-high heat.
Add parsley and garlic; sauté until 
garlic just begins to color, about 45
seconds. Add the reserved clam juices,
heavy cream, wine and salt. Simmer,
uncovered, until mixture is reduced 
to thin sauce consistency, about 10 
minutes. Add chopped clams and freshly
cooked linguine to pan and toss until
sauce coats pasta thickly, about 5 min.
Season with salt and pepper.
 
Serve with fresh grated Parmesan.
 
Serves 4.