2 sm. onions, minced
1/3 c. oil
1 tsp. salt
1 tbsp. garlic (more or less to taste)
1/2 c. parsley
3 cans chopped clams (keep juice)
2 tbsp. basil
Pinch of oregano

Saute onions until clear in oil. Add salt, garlic, parsley, clam juice only, (save clams until later) basil and oregano. Heat through, but do not boil.

In meantime, cook linguine al dente. When pasta is done, add clams to sauce, heat through and add pasta, toss and serve.