3 tbsp. vegetable oil
1 sm. onion, minced
2 garlic cloves, minced
2 (8 oz.) cans minced clams (fresh minced clams can be used)
1/2 c. dry white wine
1 tbsp. minced fresh parsley
1/4 tsp. white pepper
2 tbsp. butter
Watercress sprigs or parsley for garnish

Heat oil in a large skillet. Add onion and garlic. Saute in oil over medium heat until golden. Drain clam liquid into onion mixture. Stir in wine. Simmer about 5 minutes over medium heat. Stir in clams, parsley, pepper and butter; heat thoroughly. Pour clam sauce over hot cooked pasta. (Vermicelli, linguine or spaghetti - garnish.)