12 oz. linguine
1 clove garlic, finely chopped
1/4 tsp. oregano
2 tbsp. olive oil
1 tbsp. butter
2 (6 1/2 oz.) cans clams, drained with liquid reserved
1 ripe plum tomato, cored, seeded & chopped (optional)
1 lemon, cut in wedges (optional)

Cook linguine following package directions. Meanwhile, saute garlic and oregano in oil and butter in large saucepan over medium-low heat 1 minute. Add reserved calm liquid; simmer 10 minutes. Stir in clams, heat through. Drain pasta and add to clam sauce. Toss to combine. Serve sprinkled with tomato and with the lemon on the side (if desired). Makes 4 servings.