White Clam Sauce(Salsa Di Vongole) - cooking recipe

Ingredients

1 can whole baby clams (10 to 15 oz.)
1/2 c. olive oil
1/2 c. butter
2 to 3 cloves garlic, crushed
2 to 3 Tbsp. chopped parsley
1/2 tsp. salt

Preparation

Drain clams, reserving liquid; set aside.
In skillet, slowly heat oil and butter.
Add garlic and saute until golden.
Remove from heat.
Stir in clam liquid, parsley and salt; bring to boil. Reduce heat; simmer, uncovered 10 minutes.
Add clams; simmer 3 minutes.
Pour over a pound (16 ounces) of spaghetti or linguini.