1/4 c. olive oil
2 tbsp. butter
1/4 c. finely chopped onion
5 med. peeled and chopped tomatoes
3 (7 1/2 oz.) cans chopped clams
2 tbsp. chopped parsley
2 cloves garlic, crushed
1/2 tsp. salt
Pinch of oregano
1 lb. linguine, cooked

Saute garlic and onion in oil and butter. Add salt, pepper, oregano, parsley, and tomatoes. Simmer 20 minutes. Drain clams. Add clam juice to tomato mixture. Simmer 10 more minutes. Last, add clams. Serve over hot linguine.