1 small onion, finely chopped
2 tablespoons olive oil
8 to 10 cloves garlic, finely chopped
4 (6.5 oz.ounce) cans clams or about 1 1/2 lbs fresh
2 tablespoons white wine
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon chopped fresh parsley
1/2 teaspoon dried basil
1/2 tablespoon chopped fresh basil
1/2 teaspoon coarsely cracked black pepper
Dash of dried oregano
1 teaspoon cornstarch
2 tablespoons white wine hot linguini, cooked al dente
freshly grated Parmesan cheese

Sauté onion in olive oil until almost transparent. Add garlic; sauté, but do not allow the garlic to brown.

If using fresh clams, wash thoroughly, checking for any clams that don't close when touched; discard these and any clams with broken or cracked shells. Steam the clams in as little water as possible for only a few minutes, just until shells open. Remove clams from broth and shuck. Meanwhile, bring the remaining clam broth to a boil and reduce volume to half. Pour off the top portion through a strainer into a cup, leaving the bottom broth behind (it will be sandy).

If using canned clams, drain the juice and add it to the onion (Check the label on the can and be sure there are no preservatives - if so, you may want to use bottled clam juice instead).

To the pot, add 1 tablespoon wine, lemon juice, salt, parsley, basil, pepper and oregano; simmer. Combine cornstarch and remaining wine to make a paste; add to sauce and simmer until the sauce has thickened.

Stir in clams during the final few minutes of cooking, simmer just until the clams are heated through.

Serve over linguini; sprinkle generously with freshly grated Parmesan cheese and coarsely cracked black pepper.

4 servings