1/2 c. butter
1/4 c. olive oil
4 cloves garlic, pressed
3 (6 1/2 oz.) cans chopped clams
1 tsp. oregano
1 tsp. basil
1/4 tsp. crushed red pepper
1 1/2 c. chopped parsley
1 lb. spaghetti or linguine

In 2 quart pan over medium low heat, melt butter in olive oil. Add garlic and cook until golden; do not let garlic burn. Drain juice from 2 cans of clams into buttered mixture. Add oregano, basil, red pepper and parsley to pan; simmer for 5 minutes. Add drained clams and beat through. Meanwhile cook pasta until al dente, then drain. Toss clam sauce with pasta. Makes 5 or 6 main dish servings.