2 cans chopped clams
~1/4 cup olive oil
~3-4 Tbspn butter
3 garlic cloves (crushed)
1 pkg fettuccine or linguine
fresh parsley, chopped
Drain clams, reserving 3/4 cup of liquid. Set aside. In skillet, slowly heat oil and butter. Add garlic, sauté til golden. Remove from heat.
Stir in clam liquid, and bring to boil. Reduce heat, simmer ~3 minutes.
Serve hot over spaghetti with freshly grated parmesan cheese and parsley.
Salt to taste & serve with a lemon wedge, if desired.
3-6 servings (carb and butter haters watch out!)
Drink with: Oaked Chardonnay (recommended without lemon wedge), or Sauvignon Blanc (recommended with lemon wedge)