Source:

Tony Theobald

Serves/Makes:4

Ingredients

• 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

Preparation

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

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