1 lb. linguini
1 lb. shrimp
1/2 c. chopped onion
1/4 c. chopped fresh parsley
1 (8 oz.) bottle clam juice
1 (10 oz.) can whole baby clams
1 or 2 (6.5 oz.) cans chopped clams
1/4 c. butter
3 tbsp. oil
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. crushed red pepper
1/2 c. white cooking wine
1/2 tsp. black pepper
Salt to taste

Heat oil and saute parsley and onion. Add oregano, basil, red pepper, butter, black pepper and salt. After butter melts add clam juice, wine and juice from can clams. Bring to boil, reduce heat and simmer for about 10 minutes. Peel and devein shrimp. Add shrimp and can clams to mixture. Bring to boil and cook until shrimp are opaque (about 1 minute) after comes to a boil.

In a large pot cook pasta following manufacturer's direction. After pasta is done, drain. Serve shrimp and clam sauce over linguini.