• Servings: 3-4
• 6 Tbl. olive oil
• 3 garlic cloves, minced
• 3/4 cup finely chopped parsley
• 1 cup minced clams with liquid (canned)
• 1/2 lb. shrimp, chopped into small pieces
• 1/8 tsp. oregano
• 1/2 cup white wine or vermouth
• 1/4 tsp. cayenne pepper
• 1 lb. linguine
• parmesan cheese, freshly grated

1. 1. Cook linguine according to package directions.
2. 2. While pasta cooks, heat olive oil in large skillet until hot. Add minced garlic and cook gently 5 minutes.
3. 3. Add parsley, clams, shrimp, oregano, wine and cayenne. Heat until bubbling and shrimp are pink.
4. 4. Add sauce to hot cooked pasta and dress with parsley and lots of fresh parmesan.
5. Serves 3-4.

I learned to cook by watching my mother, who rarely made a bad meal. Originally from a Joy of Cooking recipe, Mom has made this quick pasta for as long as I can remember, much to the dismay of her children. She has adapted it over the years and often adds a dozen fresh littleneck clams to the canned. If using fresh clams, steam the clams in white wine by themselves in a pot with a lid. Make the sauce without the shrimp and add the steamed clams when you add the canned.