Drain clams, reserving the liquid; set aside. Slowly heat olive oil and butter in medium skillet; add garlic - cook about 1 minute. Stir in reserved clam,juice, wine, salt and parsley. Bring to a boil then simmer, uncoverd for 10 minutes.
Add clams and simmer 3 minutes or until heated through. Serve hot over pasta.
( I prefer to use fresh pasta such as Buitoni linguine.)
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