1/3 c. olive oil
1 can chopped calms
1 can whole baby clams
1/4 c. dry Vermouth
Juice of 1/2 lemon
1 tbsp. butter
1 tsp. oregano
1/4 tsp. basil
3-6 grinds fresh black pepper
1 sm. onion, chopped
3 cloves garlic, crushed
2-3 tbsp. dried parsley

In 2 quart saucepan, slowly saute onion and garlic in oil until garlic begins to turn golden. Drain clams and mix liquid with Vermouth. Pour this mixture into oil mixture. Add clams, lemon juice, butter, and spices. Let sauce come to a slow boil; melt butter briefly, then cover. Lower heat and simmer 10-20 minutes. Meanwhile, cook linguini or spaghetti. Immediately before serving add parsley to sauce. Serve over hot spaghetti or linguini