4 cloves garlic, minced
1/4 c. olive oil
1/2 c. (1 stick) butter
1 tsp. oregano
1 tsp. basil
1/2 c. fresh parsley, chopped
1/4 tsp. crushed red pepper
13 oz. bottled clam broth
3 cans chopped clams

Saute garlic in oil and butter. Add the herbs and clam broth. Add clams. Simmer until heated through. Serve over cooked linguini.