10 oz. spinach linguine
1 clove garlic, finely chopped
1/4 tsp. leaf oregano, crumbled
2 tbsp. olive oil
1 tbsp. unsalted butter
2 cans (6 1/2 oz. each) clams, drained with liquid reserved
1 ripe plum tomato, cored, seeded and chopped
1 lemon, cut in wedges

1. Cook linguine following package directions.

2. Meanwhile, saute garlic and oregano in oil and butter in large saucepan over medium-low heat for 1 minute. Add reserved clam liquid; simmer 10 minutes. Stir in clams; heat through.

3. Drain pasta; add pasta to clam sauce in saucepan. Toss to combine. Serve, sprinkled with tomato and the lemon on the side. Makes 4 servings.