3    Hard-shell clams; small  in

    1/2 lb Linguine or spaghetti

           Salted water
      2 tb Butter or margarine

      2 tb Olive oil

      1    Sm Onion; finely chopped

      3 c  Garlic; minced or pressed

    1/2 c  Dry white wine

           Salt and pepper
    1/2 c  Parsley; chopped fresh

  Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just
  until clams pop open (5 to 10 minutes). When cool enough to handle, remove
  clams from shells and set aside (save a few clams in shells for garnish, if
  you wish). Strain clam broth through a piece of dampened muslin to remove
  grit; reserve broth. Cook linguine in a large kettle of boiling salted
  water according to package directions until al dente; drain well. While
  linguine cooks, place butter and oil in a wide frying pan over medium heat.
  When butter is melted, add onion and cook, stirring often, until soft. Mix
  in garlic, wine, and strained clam broth. Bring to a boil, stirring
  occasionally, and cook until liquid is reduced by about half. Add clams,
  season with salt and pepper to taste, and stir in parsley. Arrange linguine
  on a warm serving platter. Spoon hot sauce over linguine. Garnish with
  reserved clams in shells, if you wish.