2 (6 oz.) cans minced clams
1/4 c. butter
1/4 c. cooking oil
3 cloves garlic
8 oz. linguine
1/4 c. parsley
1/4 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
1/2 c. Parmesan

Drain clams; reserve juice. Heat butter and oil over medium heat in saucepan. Add garlic and saute. Stir in parsley, basil, oregano, pepper, and clam juice. Cook over medium-high heat, until boiling. Reduce heat and simmer uncovered. (Meanwhile, start boiling water for the linguine, follow directions on box.) Add clams 5 minutes before linguine is cooked, to ingredients in saucepan. Combine sauce, linguine and Parmesan cheese.