Linguine Con Vongole

• 1 large onion, chopped
• 4 cloves garlic, diced
• 3 tablespoons olive oil
• 2 cans chopped clams, drained, reserve liquor
• 1 juice of a lemon or 1/4 cup wine
• Grated lemon rind from one lemon
• 1 can water
• 2 tablespoons parsley
• salt and pepper, to taste
• grated lemon rind from 1 lemon
• 1 tablespoon oregano
• 1 package linguine

1. Chop onion and saute in olive oil until starting to brown. Add garlic and cook 3 minutes.
2. Drain clams, reserving liquor. Add clam liquor, water, oregano, and parsley to onion/garlic mixture and simmer 10 minutes. Add clams, lemon juice or wine, lemon rind, and salt & pepper and simmer another 2-3 minutes.
3. Meanwhile, boil linguine al dente. Drain, leaving somewhat "wet."
4. Toss linguine with clam sauce. Serve with grated Romano or Parmesan cheese.

onion, garlic, olive oil, clams, lemon, lemon rind, water, parsley, salt, lemon rind, oregano, linguine

Taken from www.epicurious.com/recipes/member/views/linguine-con-vongole-52862001 (may not work)