2 (7 or 8 oz.) cans minced clams
1 sm. onion, chopped (1/4 c.)
3 cloves garlic minced
1/3 c. olive oil or salad oil
2 tbsp. butter
1 tsp. leaf oregano, crumbled
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. parsley
2 tbsp. lemon juice
1 tsp. grated lemon rind
1/2 lb. linguine
Grated Parmesan cheese

Drain juice from clams. SAVE!! Saute onion and garlic in oil and butter in saucepan until tender but not brown; about 5 minutes. Add clam juice, oregano, salt, and pepper. Bring to a boil over high heat. Cook until reduced to 1 cup, 5 minutes.

Cook linguine and keep hot. Lower heat under clam juice mixture; add clams, parsley, lemon rind, and juice. Heat thoroughly. Toss with warm linguine. Serve with Parmesan. Serves 2-3.