2 cans minced clams
4 oz. white wine
4 cloves garlic, pressed
4-6 oz. chopped onion (baseball size)
2 tbsp. dry parsley
1/4 tsp. sweet basil
1/4 tsp. oregano
1/2 tsp. salt (optional)
2 tbsp. butter
2 tbsp. olive oil

Place oil, butter, garlic, onion, and parsley in saucepan. Cook until translucent, about 3 minutes. Add basil, salt, oregano, and wine. Increase flame; reduce about 4 minutes. Add clams and liquid. Cook until heated on simmer for 3 minutes. Serve over spaghetti with grated Parmesan cheese.