2 sm. cans clams, chopped or minced
1/4 c. onion, chopped
3 cloves garlic, crushed
1/3 c. olive or vegetable oil
2 tbsp. butter
1 tsp. leaf oregano
1/2 tsp. salt
1/8 tsp. black pepper
2 tbsp. chopped parsley
1 tsp. grated lemon rind
2 tbsp. lemon juice
Grated Parmesan cheese
1 lb. linguine

Drain juice from clams; reserve. Saute onion and garlic in oil and butter in saucepan until tender, but not brown, about 5 minutes. Add reserved clam juice, oregano, salt, and pepper; bring to boiling over high heat. Cook until reduced to one cup, about 5 minutes. Cook linguine and keep hot. Lower heat under clam mixture and add clams, parsley, lemon rind, and lemon juice. Heat thoroughly. Toss with hot linguine and serve with Parmesan cheese.