1 can chopped clams with juice
1 can pine cone tomatoes
1/4 c. olive oil
1/4 c. butter
3 tbsp. fresh or dried parsley
Salt and pepper
Liquid hot sauce, chilies, or Tabasco (optional)
1/2 lg. head garlic
Red or white wine to taste

Heat oil in frying pan. Saute garlic and parsley. Add rest of ingredients, clams at very end. Saute for a few more minutes. Serve over pasta.