2 tbsp. olive oil
2 tbsp. butter
1 tbsp. dry parsley
1 tbsp. dry basil
4-6 oz. chopped onion (baseball size)
4-6 garlic cloves, pressed
4 oz. white wine
2 (8 oz.) cans chopped clams

Place butter, oil, onion, garlic, parsley and basil in pan. Simmer until translucent. Add wine. Increase flame to reduce liquid. Add clams with juice. Cook until heated through. Serve with spaghetti or linguini. Serves 4.