1. Drain clams, saving 3/4 cup of juices. 2. Set aside. 3. In a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. 4. Remove from heat. 5. Stir in saved juices, add parsley, salt and bring to a boil. 6. Reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. 7. Serve hot over cooked spaghetti or other Italian pasta and top with Parmesan cheese. 8. This white sauce will cover about 1/2 pound of pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
