3/4 c. olive oil
6 garlic cloves, peeled and minced
4 dozen raw clams, Little Necks or cherry stoned shucked and chopped coarsely, all liquid reserved
2 c. bottle clam juice
1/2 c. finely chopped fresh parsley
1 tsp. dried oregano
1 tbsp. salt
Freshly ground pepper
1 lb. linguine

Heat olive oil in a deep heavy kettle. Add the garlic and cook over low heat until golden, about 5 minutes. Combine reserved clam liquid and enough bottled clam juice to make 3 cups. Add this to kettle along with the parsley, oregano, salt, and pepper to taste. Simmer partially covered for 10 minutes. Sauce may be prepared ahead to this point.

In a large pot, bring 4 quarts water to boil. Add salt, stir, and drop in the linguine. Cook until tender, but still firm. Reheat sauce, if and heat gently; clams should not over cook or they become tough. Drain linguine and toss it in the kettle together with the sauce. Serve from the kettle or transfer to individual wide soup bowls. Serve 6.

Four (10 1/2 oz.) cans of Progresso minced clams can be substituted if fresh clams are unavailable.