Linguine With Clam Sauce - cooking recipe

Ingredients

1/2 stick butter
1/2 c. olive oil
2 small bottles clam juice
2 cans clams
2 tsp. parsley flakes
1 tsp. dried basil
1/4 tsp. dried, crushed red pepper
salt and pepper to taste
6 to 8 cloves minced garlic
cornstarch (to thicken)
1 lb. linguine

Preparation

Melt butter in a large saucepan; add olive oil.
Lightly brown minced garlic.
Add clam juice, clams, parsley flakes, basil, red pepper and salt and pepper to taste.
Bring to a boil, let simmer about 10 minutes.
Thicken with approximately 1 tablespoon cornstarch; simmer an additional 10 minutes.
Serve over linguine.