White Clam Sauce By Krikor

• 6 cans of high-quality chopped clams
• 4 tbs butter
• 2-3 tbs olive oil
• 1/4 to 1/2 cup chopped parsley
• 8 cloves (or more) finely chopped garlic
• 1 bottle dry white cooking wine
• 2 tbs oregano
• salt/pepper to taste

1. Saute chopped garlic in butter/olive oil in a large skillet for 3-4 minutes moderate heat (do not burn!)
2. Add in chopped parlsey and cook for another of couple of minutes low-moderate heat.
3. Add the wine, oregano, salt and pepper and bring sauce to a boil then lower heat and simmer to reduce and cook off the alcohol
4. In the meantime, strain the clams reserving the clam juice.
5. When sauce is reduced (I usually judge by smell as alcohol is pungent until cooked off),
6. add the reserved clam juice, bring entire mixture to a boil again and lower heat to reduce sauce to satisfactory consistency.
7. Finally, add the chopped clams to the sauce under low heat - just enough to heat them through, a few minutes.
8. Serve over thin spaghetti, regular spaghetti or linguini ( I use thin).
9. Dust with parmesan cheese

clams, butter, olive oil, parsley, garlic, wine, oregano, salt

Taken from www.epicurious.com/recipes/member/views/white-clam-sauce-by-krikor-52747511 (may not work)