1 lb. (1 can) minced clams
1/4 c. onions, chopped
3 cloves garlic, minced
1/3 c. olive oil
2 tbsp. butter
1 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
8 oz. linguine
1 tbsp. chopped parsley
1 tsp. lemon zest
1 tbsp. lemon juice

Put salted pasta water on to boil. Sauté onion and garlic in butter until tender, but not brown. Add juice from clams, oregano, salt and pepper. Cook until reduced to 1 cup-about 5 minutes.

Add linguine to boiling water and cook while completing sauce. Lower heat under clam mixture. Add clams, parsley, lemon zest and juice. Heat until clams are hot.

Toss with linguine and serve.