1/4 c. (1/2 stick) butter
1/2 c. olive oil
1 lg. onion, minced
2 tbsp. parsley flakes (can use fresh - 2 c.)
1 tsp. oregano
1 tsp. basil
2 1/2 dozen fresh clams or 2 (7 oz.) cans minced clams
1/4 c. dry white wine (optional)
Salt and pepper to taste
Grated Parmesan cheese to taste

Heat oil and butter in large skillet. Saute onion, covered, until soft over very low heat. Add basil and oregano; simmer for about 5 minutes, stirring occasionally. Add parsley; cover and cook over low heat, about 10 minutes, if using fresh parsley. If using fresh clams, open and chop. If using canned clams, drain one can only. Add clams to sauce, cover, and simmer for 5 minutes. Add wine and heat through. Season to taste with salt and pepper. Pour over hot linguine. Sprinkle with Parmesan cheese.