2 (7-1/2 oz.) jars minced clams
1/3 c. olive oil or salad oil
1/4 c. butter
3 lg. cloves garlic, finely chopped
2 tbsp. finely chopped parsley
1/2 tsp. salt
1 pkg. spaghetti (fettucini)

Drain clams, reserving 3/4 cup of liquid; set aside. Slowly heat olive oil and butter in medium skillet. Add garlic; saute until golden brown, about 5 minutes. Remove from heat. Stir in reserved clam liquid, parsley and salt; bring to boil, reduce heat, simmer uncovered 10 minutes. Add clams; simmer 3 minutes or until heated through. Serve over hot spaghetti.