Prepare your ingredients by finely chopping your onion, mincing the garlic, and chopping your fresh basil and parsley.
In a medium pot, melt 4 tbsp of butter into 2 tbsp of olive oil.
Add your onions and garlic to the butter. Sauté over medium heat until the onions begin to get translucent. About 5 minutes. Stir often to prevent your garlic from browning.
Open your cans of clams and squeeze the juice into the pot. Set the clam meat aside for later.
Stir in 2 tsp of clam or vegetable bouillon, 1 cup of dry white wine, 2 cups of water, and the spices—basil, oregano, and red pepper flake. Bring to a boil.
Break your dried spaghetti in half and add directly to the clam broth. Stir immediately and separate any spaghetti noodles that try to stick together. Cook for 10 minutes, stirring occasionally to keep the spaghetti loose.
Stir in the clam meat and cook for 3 more minutes.
Serve topped with fresh parsley.