3 dozen littleneck clams
1/4 c. dry white wine
1/4 c. olive oil
4 cloves garlic, minced
1/2 tsp. fresh black pepper, ground
1 tsp. dried oregano
3 tbsp. fresh parsley, minced
1 tbsp. dried basil
1 lb. linguine
4 qt. boiling salted water

1. Scrub clams well. Steam open in wine. Remove clam meat, set aside and keep warm.

2. Strain broth and reserve.

3. Heat olive oil in large skillet. Cook garlic over low flame until golden. Add pepper, oregano, parsley, and basil. Add clam broth, stirring. Heat until simmering.

4. Meanwhile, cook linguine in boiling salted water until al dente. Drain linguine, empty into large heated serving bowl.

5. Add clams to sauce.

6. Top linguine with clam sauce. Toss well. Garnish with freshly ground black pepper or minced fresh parsley. Serve at once with hot French bread. Serves 4.