Pasta With White Clam Sauce

• 12 ounces uncooked linguine
• 2 garlic cloves, minced
• 1 can (2 ounces) anchovies, undrained
• 1 tablespoon olive oil
• 1 bottle (8 ounces) clam juice
• 1 can (6-1/2 ounces) minced clams, undrained
• 1/3 cup water
• 2 tablespoons dried oregano
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 5 tablespoons shredded Parmesan cheese

1. Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.

linguine, garlic, anchovies, olive oil, clam juice, water, oregano, parsley, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/pasta-with-white-clam-sauce/ (may not work)