4 servings

2 cloves garlic
2 scallions
2 (10 1/2 oz.) cans minced clams
1/4 c. olive oil
3/4 tsp. dried oregano
3/4 c. white wine
Salt and pepper
1/2 lb. spaghetti
3 tbsp. chopped parsley
2 tbsp. butter

Mince garlic and chop scallions. Strain clams and reserve juice. Heat oil in a saucepan over medium heat. Add garlic and oregano and cook 1 minute. Add scallions, reserved juice, wine, 1 teaspoon salt, 1/8 teaspoon pepper. Bring to a boil and cook until reduced to about 6 tablespoons, 5 to 10 minutes. Cook spaghetti in boiling, salted water until done. Drain and return to pot. Add clams and 1 tablespoon parsley to sauce and cook over low heat until heated through, 1 to 2 minutes. Toss together spaghetti sauce, butter and remaining 2 tablespoons parsley. Taste for seasoning.