2 cans whole baby clams (save juice)
1/2 c. chopped parsley
1 lg. clove garlic, minced
2 tbsp. olive oil
2 tsp. butter
1 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
2 med. firm tomatoes
2 tbsp. Romano cheese
1 tbsp. cornstarch
Linguini noodles

Heat olive oil, butter in pan. Saute garlic, herbs, parsley, clams. Add seasonings, the cut up tomatoes and cheese. Simmer with the added clam juice or chicken broth that the liquid should be the same amount as 2 clam cans. Simmer 10 minutes. Thicken with the cornstarch. Serve over parsley buttered linguini noodles.