1 med. onion, chopped
1/3 c. olive oil
2 (7 oz.) cans minced clams
1/2 tsp. black pepper
3 tbsp. chopped fresh parsley
1 clove garlic, chopped fine
1/4 c. white wine
1/4 tsp. basil
1/4 tsp. oregano
1 lb. linguine

Saute onion and garlic in olive oil until soft. Do not brown onion. Pour in wine and cook down, 5 to 10 minutes. Drain and reserve liquid from clams. Add 1/2 liquid to onion and garlic. Add basil and oregano. Cover and simmer over low heat about 30 minutes. Add clams, remaining liquid, pepper and parsley. Stir to blend and cook about 5 minutes longer. Meanwhile, cook pasta and drain. Arrange pasta on heated serving plate and pour sauce over it. Serve with grated cheese, if desired. Serves 4.