White Clam Sauce Spaghetti

• 18 cup butter
• 18 cup olive oil
• 1 cup green onion, and tops chopped
• 1 tablespoon parsley, snipped or 1 tablespoon slightly less dried parsley
• 12 teaspoon oregano
• 12 teaspoon basil
• 1 garlic clove
• 1 (14 ounce) can diced tomatoes, drained and rinsed
• 2 (7 1/2 ounce) canschopped clams, drained reserving juice
• 12 cup half-and-half
• 14 cup parmesan cheese, grated (optional)

1. Heat butter and oil in a skillet.
2. Remove 2 Tbsp for use later.
3. In remaining butter and oil, saute onions until tender-crisp.
4. Add parsely, oregano, basil, garlic, half and half, and about 1/4-1/2 cup clam juice depending on desired thickness.
5. Salt and pepper to taste.
6. Simmer for 5 minutes.
7. If sauce is too thin, add 2 teaspoons cornstarch dissolved in 1 tsp water.
8. Simmer until sauce is thickened slightly.
9. Add clams and tomatoes.
10. Keep sauce hot.
11. Meanwhile, cook spaghetti to package directions.
12. Drain.
13. Return spaghetti to kettle in which it was cooked.
14. Add reserved 2 tbsp butter and oil.
15. Sprinkle with about 1/4 cup parmesan cheese and toss to coat evenly.
16. Blend in half the sauce, pass remaining sauce separately when serving.

butter, olive oil, green onion, parsley, oregano, basil, garlic, tomatoes, canschopped clams, parmesan cheese

Taken from www.food.com/recipe/white-clam-sauce-spaghetti-220835 (may not work)