Angel Hair or Fettuccine with White Clam and Garlic Basil Sauce

• 2 cloves Garlic, Finely Chopped
• 18 cups Butter
• 18 cups Virgin Olive Oil
• 2 cans Minced Or Chopped Clams, 6.5 Ounce Can, Drained And Reserving 2/3 Cup Of The Liquid
• 1/4 cups Chicken Broth
• 1/4 teaspoons Cracked Pepper
• 1 Tablespoon Chopped Fresh Parsley
• 1 teaspoon Fresh Basil (or More For A Stronger Basil Aroma)
• 12 ounces, weight Angel Hair Pasta (preferably Fresh), Cooked According To Package Instructions Then Drained (toss With Some Olive Oil To Prevent Stickiness)
• Grated Parmesan Cheese, Optional For Garnish

1. In a medium skillet, cook garlic in butter and olive oil over medium heat until slightly golden in color (be careful not to burn it).
2. Add reserved clam liquid, chicken broth and pepper; simmer 5 minutes.
3. Add clams, parsley and basil.
4. Continue to cook over medium heat until hot.
5. Serve over angel hair pasta and sprinkle with cheese.
6. Refrigerate leftovers.
7. Makes 4 to 8 servings depending on size.

garlic, butter, virgin olive oil, reserving, chicken broth, pepper, parsley, fresh basil, pasta, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/angel-hair-or-fettuccine-with-white-clam-and-garlic-basil-sauce/ (may not work)