Clam Linguine

I made this for dinner last night. I think it's now one of my favorite dishes! It was super easy and quick, and tasted great. We had broccoli and french bread on the side. Here's the recipe. You may be turned away from clams, but it really is pretty good, and not very fishy. I was surprised that Kimi even liked it, so you might even try it with those stingy eaters!

Clam Linguine

1 (8oz.) pkg dry linguine
1 (6.5oz.) can minced or chopped clams
1 T. olive oil
1 T. butter or margarine
2 cloves of garlic minced
1/4-1/2 tsp. ground pepper
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 T. fresh parsley (I used dried and was fine)
grated parm. cheese
Creole seasoning

Cook linguine according to the directions; drain and keep hot.
Meanwhile, drain clams and reserve liquid. In a 2 qt. saucepan over med-high heat, heat olive oil and butter until melted. Add garlic and cook and stir for 2-3 min (do not brown garlic). Carefully add reserved clam liquid, pepper, basil, and oregano to saucepan. Reduce heat to simmer, uncovered for 3 min. Stir in clams; simmer until heated through. Add parsley into clam sauce. Pour clam sauce over hot linguine and toss gently. Season to taste with creole seasoning (don't use too much since it can get too salty, and spicy if you don't like spicy). Sprinkel with parm cheese and serve immediately. Serves 4-6.