Fresh garlic, 5 cloves
3 (6 1/2 oz.) canned clams (minced clams)
1/2 c. fresh parsley
2 tbsp. oregano
1/2 c. virgin olive oil
1/2 sm. onion, chopped
1 lb. pkg. linguine
Sm. bottle clam juice (optional)

Gently saute chopped garlic and onion in oil to a golden brown in medium skillet, add juice from canned clams oregano and parsley. Let simmer on very low heat. In large pot bring to a boil enough water for pound of linguine. Gradually stir linguine into rapidly boiling water (salt water if desired).

Cook uncovered 7 to 10 minutes until tender yet firm. Test by tasting. Drain. Add clams to sauteed oil, simmer another 3 minutes. Pour over cooked linguine.