40-50 clams in shells (little necks)
1/4 c. butter
1/4 c. olive oil
2 garlic cloves, mashed
8 fresh parsley sprigs (leaves only)
Pinch of crushed red pepper
Pinch of black pepper
1/2 c. dry white wine
2 c. warm marinara sauce

Wash clams. Combine olive oil and butter in saucepan, low heat (#2). Add clams, chopped garlic and parsley (blended together), add red and black pepper. Cover and cook 2 minutes. Add wine, cook 3 more minutes. Add Marinara sauce and cook for approximately 10 more minutes or until all clams are open. Serve with Fresh Italian bread or garlic bread.