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

1. Drain clam juice from clams and reserve.

2. Saute garlic and onion in oil and butter in saucepan until tender but not brown, about 5 minutes.

3. Add reserved clam juice, oregano, salt and pepper. Bring to a boil over high heat. Cook until reduced to about 1 cup, 5 minutes or so.

4. Meanwhile, cook linguini following label directions. Drain. Keep hot in pan.

5. Lower heat under clam juice mixture. Add reserved clams, parsley, lemon rind and lemon juice. Heat thoroughly. Toss with hot linguini and serve with grated Parmesan.