White Clam Sauce

Ingredients and Instructions

2−7 1/2 cans minced clams

4 cloves garlic, minced or chopped

1/4 cup butter or margarine

1/4 cup olive oil

3 tbls. chopped parsley

Grated Parmesan cheese

1 Teaspoon salt

Drain clams, saving 3/4 cup clam juices. Set aside. In a skillet, slowly

heat the olive oil and butter, add garlic and saute until golden. Remove

from heat. Stir in clam liquid, add parsley, salt and bring to a boil.

Reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes

longer. Serve clam sauce hot over cooked spaghetti or other pasta and top

with Parmesan cheese.

This sauce will cover about 1/2 pound of spaghetti or other pasta.