Linguini With White Clam Sauce

• 2 (7 - 8 oz.) cans minced clams
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/3 c. olive oil
• 2 Tbsp. butter or margarine
• 1 tsp. leaf oregano, crumbled
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 (8 oz.) pkg. linguini
• 2 Tbsp. chopped parsley
• 1 or 2 Tbsp. lemon juice
• Grated Parmesan cheese

1. Drain clam juice from clams and reserve.
2. Saute onion and garlic in oil and butter in a saucepan until tender, but not brown, about 5 minutes.
3. Add reserved clam juice, oregano, salt and pepper, and bring to boiling over high heat.
4. Cook until reduced to 1 cup, about 5 minutes.
5. Meanwhile, cook linguini following label directions and drain.
6. Keep hot in heavy pan. Lower heat under clam juice mixture, add clams, parsley, and lemon juice, and heat thoroughly.
7. Toss with hot linguini.
8. Serve with grated Parmesan cheese.

clams, onion, garlic, olive oil, butter, leaf oregano, salt, pepper, linguini, parsley, lemon juice, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6662 (may not work)