Heat butter and olive oil; reserve 2 tablespoons of this mixture. Add chopped scallions and saute briefly. Add parsley, oregano, basil, crushed garlic, salt, pepper and clam juice drained from clams; simmer briefly. Add canned clams and then keep hot. Boil linguine; drain and return to pot in which it was boiled. Add reserved 2 Tablespoons olive oil and melted butter mixture, toss noodles and add 4 tablespoons grated parmesan cheese. Add a small amount of cornstarch and water mixed together if necessary for thickening sauce. Pour over noodles. Serve. From a book of my mothers (Judy Hosey) titled
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 236 (100%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 60.7mg||19 %|
|Sodium 163.4mg||6 %|
|Potassium 19.7mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.7g|
|Protein 0.4g||1 %|
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Calories per serving: 236
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