Fettuccine with Clam Sauce

• 1/2 cup (125 ml) butter
• 1/4 cup (60 ml) extra virgin olive oil
• 3 cloves finely minced garlic
• 16 oz (448 grm). minced canned clams
• 1/4 cup (60 ml) finely minced fresh parsley
• 1/4 tsp (1 ml) dried basil
• 1/4 tsp (1 ml) dried oregano
• 1/8 tsp (1 ml) red pepper flakes
• 1/4 tsp (1 ml) salt
• black pepper, to taste
• 1/4 cup (60 ml) dry white wine
• 1 lb (.5 kg). fettuccine
• parmesan cheese, grated

1. Melt butter in saucepan.
2. Add olive oil and bring up to temperature over medium heat.
3. Saute the garlic for 2 to 3 minutes.
4. Add the clams, parsley, basil, oregano, pepper flakes, salt, pepper, and wine and allow it to simmer for 10 minutes.
5. Cook fettuccine in 6 quarts (5675 ml) of lightly salted water according to package directions.
6. Drain the futtuccine well and return to the pot.
7. Add the clam mixture; toss lightly and serve with grated parmesan cheese.

butter, extra virgin olive oil, garlic, clams, fresh parsley, basil, oregano, red pepper, salt, black pepper, white wine, fettuccine, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/000695 (may not work)