1/2 stick butter
4 tbsp. olive oil
1 c. chopped green onions, include tops
1/2 tbsp. chopped parsley
1/2 tsp. oregano
1/2 tsp. basil
1 fresh clove of garlic
1 fresh tomato
Salt & pepper to taste
2 (7 1/2 oz.) cans chopped or minced clams
1 (16 oz.) pkg. linguine
Parmesan cheese, grated

Heat butter and oil. Reserve 2 tablespoons of this melted mixture. Add chopped onions; saute briefly. Add parsley, oregano, basil, crushed garlic, chopped tomato, salt, pepper and drained clam juice. Simmer briefly. Add clams and keep hot. Boil linguine (al dente). Drain and return to pan.

Toss linguine with 2 tablespoons reserved oil and butter. Add 4 tablespoons Parmesan cheese. Toss, add 1/4 of sauce to linguine, toss again. Serve linguine on plate and spoon remaining sauce on top of each serving. Sauce may need to be thickened with some cornstarch and water. Serves 4 to 6.