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.