Linguini and white clam sauce/easy

Therese Spina is not only italian and knows how to cook, she is also an artist with James Avery and her food presentations are works of art. "Buon pasto"

Serves 4-6

•3 Tbsp olive oil

•3 Tbsp butter

•3 cloves garlic minced

•1 10 oz. can baby clams

•splash white wine (optional)

•3Tbsp flat Italian parsley minced

•1/2 tsp fresh ground black pepper

•1 lb. linguini, freshly cooked

Grated parmigiano or romano to garnish


Directions:
Heat butter and olive oil in large skillet over medium high heat
Add garlic and stir constantly, cook til fragrant
Add wine to deglaze, stir
Add clams, parsley and pepper
Simmer for 5 minutes, salt to taste

Toss with hot cooked pasta and sprinkle with grated cheese

A nice green salad and crusty Italian bread and you've got a quick meal!

This is also great when substituting shrimp for clams!