3 tbsp. butter
5 tbsp. olive oil
5 lg. garlic cloves
2 (10 oz.) cans whole baby clams, drained, reserve juice
1/2 c. bottled clam juice
2/3 c. dry white wine
1 1/2 tsp. dried marjoram
1/4 tsp. red pepper, crushed
2 tbsp. fresh lemon juice
3/4 tsp. grated lemon peel
12 oz. capellini
1/2 c. fresh parsley, chopped
Thin lemon slices

Melt butter with oil in large skillet over medium heat. Add garlic and saute 1 minute. Combine reserved juice from baby clam can and enough bottled clam juice to equal 1 1/2 cups, add this, wine, marjoram and dried pepper to skillet. Boil until reduced to 1 1/4 cups (approximately 7 minutes). Add clams, lemon juice and lemon peel to skillet. Simmer sauce 2 minutes. Cook capellini until still firm to bite. Drain well. Add pasta and all but 1 tablespoon of parsley to sauce. Toss to coat pasta. Season with salt and pepper. Sprinkle with remaining parsley. Serves 4.