2 (6 oz.) cans baby clams
1/4 c. virgin olive oil
1/4 c. butter
1 oz. diced salt pork
3 garlic cloves, mashed
1/4 c. parsley, chopped
Pinch of flour
Dash of hot sauce
1/8 tsp. freshly ground black pepper
1 lb. spaghettini

Drain clams, reserving the juice. Heat olive oil, butter and salt pork in skillet. Add parsley and garlic to skillet; cook slowly for 2 minutes, do not burn. Add clams and cook 5 more minutes. Add flour, pepper and hot sauce. Stir well. Add clam juice. Bring to a boil and add additional flour if necessary to thicken. Take off heat after it comes to a boil. Serve on cooked spaghettini.