CLAM LINGUINE

I have been making this dish for many years and let me tell you that it is one of the cheapest, easiest, quickest things that you can come up with for dinner. Throw a salad in with LARRY'S FAVORITE DRESSING and a chunk of bread and you have a meal fit for a king.

1 8oz. pkg, linguine
2 (6oz.) cans minced clams
2 Tbsp. each of olive oil and butter
2 cloves garlic-minced
1/4 to 1/3 tsp. pepper
1/4 tsp. each of dried basil and oregano
salt to taste
2 Tbsp. fresh snipped parsley-use that dried stuff if that is all you have
grated Parmesan cheese

Start linguine cooking. Drain both cans of clams, reserving juice from 1 can. Over medium-high heat, heat the butter and oil until butter is melted. Add the garlic, cook and stir 2 to 3 minutes (do not allow garlic to brown). Add reserved clam liquid and pepper through salt. Reduce heat and simmer, uncovered, for 3 minutes. Stir in the clams; simmer until heated through. Add parsley. Drain cooked to al dente pasta. Pour sauce over, toss gently. Sprinkle individual servings with Parmesan cheese.
For the first time you make this have all your ingredients at hand. After that it will be a no-brainer it is so easy. You can actually cook the entire dish in the time it takes you to boil the linguine. It is delicious and you can prepare the salad and the dressing ahead of time. Serve with whatever bread you have toasted to a turn. And most importantly, set down together as a family/and or friends and enjoy the camaraderie.

"We are the music makers, we are the dreamers of dreams."