1 c. lightly salted butter
1/2 c. olive oil
2 tsp. finely minced garlic
1/2 c. finely chopped fresh parsley
1 tbsp. chopped fresh basil
1 tsp. dried oregano
1/8 tsp. freshly grated white pepper
1 lb. linguine
2 c. chopped fresh clams or 4 (6 1/2 oz.) cans, drained
Freshly grated Parmesan cheese to taste

1. To make sauce, heat butter and oil; add garlic and simmer 1 to 2 minutes, until golden but not brown; add parsley, basil, oregano and pepper. Simmer.

2. Cook linguine al dente. Drain.

3. Add clams to sauce; simmer 1 to 2 minutes, just to heat through.

4. Toss linguine with clam sauce. Sprinkle with Parmesan cheese. Serves 6 to 8.