Linguine With Lemon-Parsley Clam Sauce

• 2 cans (6 1/2 oz.) minced clams
• 1 small onion, chopped (1/4 c.)
• 3 cloves garlic, minced
• 1/3 c. olive or vegetable oil
• 2 Tbsp. butter or margarine
• 1 tsp. leaf oregano, crumbled
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 (8 oz.) pkg. linguine or spaghetti
• 2 Tbsp. chopped parsley
• 1 tsp. grated lemon rind
• 1 to 2 Tbsp. lemon juice
• grated Parmesan

1. Drain clam juice from clams; reserve.
2. Saute onion and garlic in oil and butter in a saucepan until tender, but not brown, about 3 minutes.
3. Add reserved clam juice, oregano, salt and pepper; bring to boiling over high heat.
4. Cook until mixture is reduced to 1 cup, about 5 minutes.
5. Cook linguine following label directions; drain.
6. Keep hot in heated serving bowl.
7. Lower heat under clam juice mixture; add reserved clams, parsley, lemon rind and lemon juice; heat thoroughly.
8. Pour over hot linguine and toss.
9. Serve with Parmesan cheese.

clams, onion, garlic, olive, butter, leaf oregano, salt, pepper, linguine, parsley, lemon rind, lemon juice, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=999501 (may not work)