2 (6 oz.) cans chopped clams
2 tbsp. olive oil
2 tbsp. butter
3 cloves garlic, minced
1/4 c. fresh parsley or 2 tbsp. dried
1/4 c. white wine
1/2 c. grated Italian cheese
Freshly ground black pepper to taste
Paprika
1/2 lb. spaghetti or linguini

Cook garlic in olive oil until golden. Add butter. Stir until melted. Add clams, including liquid, parsley, cook over low heat a few minutes just until hot. Add wine, 1/4 cup grated cheese and pepper to taste. Stir while heating. Do not boil. Serve over cooked spaghetti sprinkled with additional grated cheese and paprika. May be baked for 12-15 minutes in 350 degree oven to blend flavors and absorb liquid or served immediately with crusty bread to sop up juices.