Linguine with Clam Sauce
2 tablespoons butter or margarine
1 tablespoon peanut oil
3 cloves garlic, finely minced
1/4 cup half-and-half
1/4 cup B&B Liqueur
2 (6 1/2 ounce) cans chopped clams, drained
1/4 teaspoon salt
1/4 cup chopped parsley
1 (8 ounce) package linguine, cooked according to package directions
Heat butter and peanut oil in a skillet over medium heat. Add garlic and sauté 2 minutes, or until tender.
Remove skillet from heat; stir in half-and-half, B&B Liqueur, clams and salt.
Return skillet to heat and cook and stir until mixture is heated through. Do not boil.
Toss clam sauce and parsley with drained hot linguine and serve.