Linguini And Clam Sauce

• 1 lb linguine
• 1/3 cup butter
• 1/3 cup olive oil
• 3 minced garlic cloves
• 3 (6 ounce) cans clams, drained juice reserved
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/3 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1 dash pepper
• 1 tablespoon cornstarch
• 1/3 cup heavy cream or 1/3 cup half-and-half
• 1/3 cup grated parmesan cheese
• 1/4 cup white wine

1. Cook linguini according to package directions. Drain. Meanwhile, make the sauce as follows.
2. Melt butter with oil in saucepan. Add clams and garlic and saute for 2 to 3 minutes.
3. Stir in oregano, basil, parsley, salt and pepper and simmer.
4. In separate bowl or measuring cup, whisk cornstarch with 1/2 cup clam juice. Add to butter/clam mixture. Add cream or half & half, parmesan cheese, and wine.
5. Boil for one minute, then stir the sauce in with the drained pasta.

linguine, butter, olive oil, garlic, cans clams, oregano, basil, parsley, salt, pepper, cornstarch, heavy cream, parmesan cheese, white wine

Taken from www.food.com/recipe/linguini-and-clam-sauce-240905 (may not work)