1 (10 oz.) can minced clams
3/8 c. vegetable oil
1 med. onion (sliced thin)
8 med. cloves garlic (minced)
5 tbsp. butter
2/3 c. dry white wine
2/3 c. chicken broth (Herbox granules)
1/2 tsp. oregano
1/2 tsp. crushed red pepper
4-5 tbsp. fresh parsley (chopped)
1/2 lb. spaghetti
2 tbsp. salt
4-6 qts. boiling water

Drain liquid from clams and reserve. Heat vegetable oil in a medium saucepan. Add onion and garlic; saute until tender, 3-5 minutes. Stir in butter, wine, chicken broth, oregano, red pepper and reserved clam juice; simmer uncovered about 20 minutes. Add drained clams and parsley to sauce and heat gently.

Cook spaghetti in boiling salted water until al dente. Drain in a colander. Serve with sauce. Makes 2 generous servings!