White Wine Clam Sauce

• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1 12 teaspoons fresh minced garlic
• 12 cup Chardonnay wine or 12 cup white wine
• 14 cup clam juice
• 2 (3 5/8 ounce) envelopeschicken of the sea premium baby clams
• 2 tablespoons chopped fresh parsley
• 12 lb linguine, cooked according to package directions
• shaved asiago cheese

1. In a skillet, melt butter in olive oil; saute garlic for one minute.
2. Add wine and clam juice.
3. Cook on low heat for 1 minute.
4. Add clams and parsley, salt and pepper to taste if needed.
5. Pour over cooked pasta and top with Asiago cheese.

butter, extra virgin olive oil, garlic, chardonnay wine, clam juice, envelopeschicken, parsley, linguine, cheese

Taken from www.food.com/recipe/white-wine-clam-sauce-341912 (may not work)