Linguine With White Clam Sauce

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon flour
• 3 (6 1/2 ounce) canschopped clams, undrained
• 1 (10 ounce) cansmall whole clams
• 13 cup dry white wine
• 1 teaspoon dried marjoram
• 1 teaspoon dried oregano
• 12 teaspoon thyme
• 12 teaspoon basil
• 14 cup fresh parsley
• 1 tablespoon lemon juice
• 12 cup parmesan cheese, grated
• hot cooked linguine

1. Melt olive oil with butter in a large heavy skillet over med heat.
2. Add onions and saute and 4 minutes.
3. Add garlic and cook for another minutes.
4. Whisk in flour and cook for another minute or so.
5. Stir in juice from clams, wine, marjoram, oregano, thyme, basil, parsley, and lemon juice.
6. Reduce heat to med-low and simmer for 10 minutes stirring frequently.
7. Add clams and heat through.
8. Take off of the heat and stir in 1/2 of the parmesan.
9. Serve in bowls over cooked linguine and sprinkle remaining parmesan.

olive oil, butter, onion, garlic, flour, canschopped clams, clams, white wine, marjoram, oregano, thyme, basil, parsley, lemon juice, parmesan cheese, linguine

Taken from www.food.com/recipe/linguine-with-white-clam-sauce-167688 (may not work)