Linguine and Clam Sauce

1 pound linguini pasta

¼ cup olive oil

¼ cup butter

2 (6.5 ounce) cans minced clams, drained with juice reserved

4 cloves crushed garlic

2 tablespoons chopped fresh parsley

salt and pepper to taste

2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.

Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.