1/2 c. butter
1/4 c. olive oil
4 cloves garlic, minced or pressed
3 cans (6 1/2 oz. each) chopped clams
1 tsp. each oregano leaves and dry basil
1/4 tsp. crushed red pepper
1 1/2 c. chopped parsley
1 lb. spaghetti or linguini

In a 2 quart pan over medium low heat, melt butter in olive oil. Add garlic and cook until golden, do not let garlic burn. Drain 2 cans of clams into butter mixture. Add oregano, basil, red pepper and parsley to pan; simmer for 5 minutes. Add drained clams and heat through.

Cook spaghetti/linguini in large kettle salted with boiling water until al dente, drain, toss clam sauce with spaghetti.