Chopped clams in a garlicky cream sauce, tossed with linguine and garnished with a sprinkling of freshly grated Parmesan cheese.

Linguine with White Clam Sauce

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 freshly ground black pepper to taste

1. 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.
2. Add chopped clams and freshly cooked linguine to pan and toss until sauce coats pasta thickly, about 5 minutes. Season with salt and pepper.
3. Serve, passing Parmesan, as desired.

Serves 4.