Time to prepare: 25 minutes. Serves: 4.

1/2 stick butter
4 tbsp. olive oil
1 c. chopped scallions
1/2 tbsp. chopped parsley
1/2 tsp. oregano
1/2 tsp. basil
2 cloves minced garlic (more, if desired)
1 peeled and chopped tomato
Salt and fresh ground pepper to taste
2 (7 1/2 oz.) cans chopped or minced clams
1 (16 oz.) pkg. linguine
Parmesan cheese, grated

Heat butter and olive oil, and reserve 2 tablespoons of this melted mixture. Add chopped scallions and saute briefly. Add parsley, oregano, basil, minced garlic, tomato, salt, pepper, and clam juice drained from clams.

Simmer briefly. Add canned clams and then keep hot. Prepare linguine according to package directions. Drain linguine and return to pan in which it was cooked.

Add 2 tablespoons olive oil and butter mixture (reserved), toss, add 4 tablespoons grated Parmesan cheese. Toss, and add 1/4 of sauce to linguine, toss again. Serve linguine on plate, spoon remaining sauce on top of each linguine serving. Sauce should be consistency of regular tomato sauce. Add small amount of cornstarch and water, mixed, if necessary for thickening.