Clam Linguine

2 8oz jars of clam juice
4 6.5 ounce cans minced clams
1/2 cup olive oil
1 1/2 sticks of butter
1/2 tsp oregano
1/8 tsp basil
3/4 cup fresh parsley
1 head of garlic
Parmesan cheese
Crushed red pepper
Salt
Fresh ground black pepper

Chop garlic finely and brown with butter in a deep sauce pan. Make sure butter and garlic are brown, but do not let garlic burn, as it will make your dish bitter.

Meanwhile, cook pasta al dente and strain.

Add 2 ounces of clam juice to butter and garlic. Strain all 4 cans of minced clams into pan...adding additional juice.
Add oregano, basil, and olive oil and bring to a light boil.
Add clams for only a few seconds before pouring mixture over pasta.

To finish, add salt and pepper to taste. Garnish with parmesan cheese and crushed red pepper if you like a little spice. Dish goes well with crostini.

Cathy Matter
Real estate broker, RE/MAX Partners