16 oz. linguine
2 (7 or 8 oz.) cans chopped clams
1/4 c. chopped onion
2 cloves garlic, minced
1/3 c. olive oil
2 tbsp. butter
1 tsp. oregano
1/2 tsp. salt
4 tsp. chopped parsley
2 tbsp. lemon juice
Fresh grated Parmesan cheese
Fresh ground pepper

Cook linguine.

Drain and reserve clam juice. Saute onion and garlic in oil and butter until tender. Add clam juice, oregano and salt; bring to hard boil. Boil until mixture is reduced to one cup. Lower heat, add clams and lemon juice. Heat thoroughly. Pour over hot linguine and toss. Sprinkle with cheese and pepper. Serves six people.