Linguine With Garlicky Clam Sauce

• 12 oz. linguine pasta
• 3 Tbsp. butter
• 5 Tbsp. olive oil
• 6 large garlic cloves, minced
• 3 (10 oz.) whole baby clams, drain all juice and reserve
• 1/3 c. dry white wine
• 1 large carrot, coarsely chopped
• 1 1/2 tsp. dried oregano
• 1/2 c. minced fresh parsley
• salt and pepper

1. Cook linguine until just tender, but still firm to bite.
2. Melt butter with oil. Add garlic and cook until fragrant (1 minute). Add reserved clam juice, wine, carrot and oregano. Boil until reduced to 1 1/3 cups (about 12 minutes). Stir in clams and parsley.
3. Heat through and season with salt and pepper.
4. Drain linguine well.
5. Add to clam sauce. Toss to blend. Transfer to large platter and serve immediately. Serves 4.

linguine pasta, butter, olive oil, garlic, baby clams, white wine, carrot, oregano, fresh parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=835182 (may not work)