Linguine with Clam Sauce

Jacquelynn Sokol, from the kitchen of Christa Lysager.

1/4 c. olive oil

1 pint cream

4 cloves garlic

2 cans of clams

1 lb. linguine

1/2 c. butter

1 tsp. oregano and basil

1/4 tsp. crushed red pepper

1½ c. chopped parsley

Melt butter and oil. Add garlic and cook golden. Drain clam juice into butter. Add spices. Simmer 5 minutes. Add drained clams and heat. Add cream and leave a little out in case you need to thicken it with flour. Bring to boil then simmer.