Vongole con Burro e Olio submitted by Joan & Roy from Bainbridge Island, WA, USA Try serving with tomatoes & basil drizzled in oil & and Balsamic vinegar (see submitted recipe) Ingredients: 2 6 oz. cans minced clams 1/2 cup butter 1/2 cup olive oil 2 cloves garlic crushed 2 tablespoons chopped parsley 1 pound dry pasta. Fusilli works very, very well. Directions: Start water (with 6 chicken-flavored bullion cubes) for pasta. In skillet, heat oil and butter. Add garlic, sauté until light brown. Remove from heat. Add clams and liquid. Add parsley. Bring to boil, reduce heat and simmer for 3 minutes. Serve over cooked pasta accompanied by a good Italian white wine. Serves :was not submitted

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