1/2 c. butter
1/4 c. olive oil
4 cloves garlic, minced
3 cans (6 1/2 oz. each) chopped clams
1 tsp. each oregano and dry basil
1/4 tsp. crushed red pepper
1 1/2 c. chopped parsley
1 lb. spaghetti
Boiling salted water

In a 2 quart pan over medium heat melt butter in olive oil. Add garlic, cook until golden.

Drain juice from 2 of the cans of clams into butter mixture; reserve juice from the rind can for other uses. Add oregano, basil, red pepper and parsley to pan. Simmer for 5 minutes. Add drained clams and heat through.