Sheila's Spaghetti With White Clam Sauce

Ingredients

• 2 (6 1/2 ounce) cans minced clams
• 2 (10 ounce) cans baby clams
• 1/2 cup olive oil
• 1/2 cup butter
• 6 garlic cloves, crushed
• 4 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1 (8 ounce) package spaghetti, cooked
• grated parmesan cheese

Directions

1. 1

   Drain clams, reserving 1-1/2 cups liquid. Set aside.

2. 2

   In skillet, slowly heat oil and butter. Add garlic and saute until golden. Remove from heat.

3. 3

   Stir in clam liquid, 3 T. parsley, and salt; return to heat and bring to boiling. Reduce heat again; simmer, uncovered, 10 minutes.

4. 4

   Add clams; simmer 3 minutes.

5. 5

   Serve hot over spaghetti, garnished with remaining 1 T. parsley and Parmesan cheese to taste.