2 cans (7 1/2 oz.) minced clams
1/4 c. olive oil
1/4 c. butter
2 or 3 cloves garlic, crushed
2 tbsp. chopped parsley
1 1/2 tsp. salt
1/2 lb. (8 oz.) spaghetti, cooked
Grated Parmesan cheese

Drain clams, reserving 3/4 cup liquid. In skillet, slowly heat oil and butter. Add garlic and saute until golden. Remove from heat. Stir in clam liquid, parsley and salt and bring to a boil. Reduce heat; simmer uncovered 10 minutes. Add clams, simmer 3 minutes.

Serve hot over spaghetti. Top with Parmesan cheese. Makes 4 servings.

NOTE: Cook pasta after making sauce.