1/2 stick butter
4 tbsp. olive oil
1 c. chopped scallions, including green tops
1/2 tbsp. chopped parsley
1/2 tsp. oregano
1/2 tsp. basil
1 clove garlic
1 peeled & chopped tomato
Salt & pepper to taste
3 (7 1/2 oz.) cans minced clams
1 lb. pkg. linguine
Grated Parmesan cheese
Cornstarch

Heat butter and olive oil. Reserve 2 tablespoons of this mixture. Add chopped scallions and saute briefly. Add parsley, oregano, basil, crushed garlic, chopped and peeled fresh tomato, salt and pepper, and clam juice drained from clams. Simmer briefly. Add canned clams and then keep hot. Boil linguine and drain. Return to pan that the linguine was cooked in. Add in reserved olive oil and butter mixture to linguine. Toss. Add 4 tablespoons grated Parmesan. Toss. Add 1/2 of the sauce to linguine. Toss again. Serve linguine on plate. Spoon remaining sauce on top of each serving. Sauce should be consistency of tomato sauce. Add small amount of cornstarch and water to thicken. Serve.