Ingredients

• 4 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 4 medium cloves garlic (minced)
• 1 cup fresh parsley (chopped)
• 1/2 tablespoon sea salt
• 1/4 tablespoon black pepper
• 2 tablespoons white cooking wine
• 3 cans chopped or minced clams
• 4 oz. clam juice
• 1 lb. angel hair pasta
• 3 tablespoons fresh shredded Asiago cheese

Preparation

Simmer garlic, butter and olive oil in large skillet on medium heat until garlic is beginning to brown. Gradually stir in clam juice, clams, parsley and cooking wine. As that begins to simmer, add salt and pepper, stirring until evenly mixed. Reduce heat and simmer on low for approximately 20 minutes. As the sauce reduces, add more clam juice if necessary.

Serve atop al-dente angel hair. Garnish with Asiago and a dash of black pepper.