Linguine with Clam Sauce II recipe

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 saut� 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.