36 each small fresh clams, scrubbed
3/4 cup water
3 Tbsps butter
3 Tbsps olive oil
2 cups clam juice
1/4 cup dry white wine
1 1/2 tsps dried oregano leaves
1/4 tsp crushed red pepper flakes
12 oz Prince® Thin Spaghetti
1/2 cup parsley, chopped

Cooking Directions:

1. In large saucepan, add clams and about 3/4 cup water.

2. Boil, covered, until clams open, about 5 minutes; discard clams that do not open.

3. Remove clams from shells; chop coarsely and set aside.

4. In large skillet, heat butter and oil. Add garlic; cook 1 minute.

5. Add clam juice, wine, oregano and pepper.

6. Boil, uncovered, until liquid is reduced by half, about 10 minutes.

7. Cook pasta according to package directions; drain.

8. Add parsley and clams to sauce.

9. Pour sauce over pasta; toss.

* Note: May substitute 2 cans (6-1/2 oz.) chopped clams, drained for small fresh clams.