6 cloves garlic, minced
1 tbsp. olive oil
1 tbsp. butter
2 (10 oz.) whole baby clams, chopped or minced may be used, drained retaining liquid
1 tsp. dried parsley
1/4 white wine
1 (8 oz.) container Ricotta cheese
4 slices lemon
Fresh parsley sprigs

Cook pasta according to package directions. Keep warm. Heat olive oil and butter in fry pan until butter melts. Add minced garlic. Cook until garlic is soft, stirring constantly. Add liquid from clams, dried parsley, dash of salt and pepper.

Simmer 5 minutes, remove from heat. Stir clams into Ricotta cheese and add to fry pan. Heat 1 minute stirring constantly. Pour over pasta. Garnish with lemon slice and fresh parsley.