Sheila's Spaghetti With White Clam Sauce

• 2 (6 1/2 ounce) cans minced clams
• 2 (10 ounce) cans baby clams
• 12 cup olive oil
• 12 cup butter
• 6 garlic cloves, crushed
• 4 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1 (8 ounce) package spaghetti, cooked
• grated parmesan cheese

1. Drain clams, reserving 1-1/2 cups liquid.
2. Set aside.
3. In skillet, slowly heat oil and butter.
4. Add garlic and saute until golden.
5. Remove from heat.
6. Stir in clam liquid, 3 T. parsley, and salt; return to heat and bring to boiling.
7. Reduce heat again; simmer, uncovered, 10 minutes.
8. Add clams; simmer 3 minutes.
9. Serve hot over spaghetti, garnished with remaining 1 T. parsley and Parmesan cheese to taste.

clams, baby clams, olive oil, butter, garlic, parsley, salt, parmesan cheese

Taken from www.food.com/recipe/sheilas-spaghetti-with-white-clam-sauce-295125 (may not work)