3 tbsp. olive oil
3 tbsp. butter
1 clove garlic, minced
2 tbsp. chopped onion or scallions
1 tsp. lemon juice
2 1/2 tbsp. white wine
1 tsp. basil
1 tsp. thyme
6 1/2 oz. can chopped or minced clams with juice
1 tbsp. parsley
1 c. (or more if desired) freshly grated Romano cheese
1/2 lb. uncooked spaghetti

Saute onion and garlic in olive oil and butter over medium heat for 3-5 minutes. Then add lemon juice, white wine, basil, thyme, and liquid from clams to olive oil/butter/garlic/onion mixture. Simmer this sauce while you cook spaghetti. When spaghetti is nearly cooked, add chopped clams to sauce. Then drain spaghetti well. Then, in bowl, mix spaghetti with sauce, 1 cup Romano cheese (freshly grated) and parsley. Add more Romano cheese if desired.