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1/2 c. olive oil
2 Tbsp. butter
5 big yellow onions
3 garlic cloves
3 whole dried chili peppers
1/2 c. white wine
3 (6 oz.) cans chopped clams
1/4 c. grated Parmesan
2 Tbsp. whole dried oregano
2 Tbsp. whole dried basil

Optional: Mushrooms, quartered and added with wine and
clam juice; chopped green onions, black olives, baby shrimp
added at the end.
Coarsely chop onions and finely mince garlic. Melt
butter with olive oil in a great big heavy skillet. Dump in
onions and garlic along with the chilies. Cook over the lowest
heat on your stove. You want the onions to become translucent
without browning. Once they are translucent, but still hold
their shape, dump in the oregano, basil, wine and juice from
the clams (not the clams). Turn up the heat a little and
simmer until slightly reduced. Meanwhile, cook the spaghetti
according to package directions. Drain, but do not rinse.
Now, dump drained spaghetti into onion mixture and toss. Add
Parmesan. Toss for a few minutes and serve with additional

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