Clam Linguine

¼ cup olive oil

¼ cup butter

3 cloves garlic, crushed

3 large tomatoes, diced

½ cup chopped fresh parsley

1 (6.5 ounce) can minced clams, with juice

½ pound linguine pasta

½ cup freshly grated Parmesan cheese

In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.

Add clams to the skillet and heat through; top with cheese and serve immediately.