2 (8 oz.) cans whole baby clams
1/4 c. olive oil plus 1/2 c. butter
1 tsp. oregano
1/2 tsp. white pepper
1/4 tsp. salt
3 tbsp. fresh chopped parsley
Grated Parmesan cheese
1 tsp. grated lemon rind
1/4 chopped onion
4 cloves fresh garlic
2 tbsp. lemon juice
1 lb. cooked linguini

Drain clams and reserve juice in bowl or measuring cup. Saute onion and garlic in oil and butter until tender and golden. Add juice, oregano, salt and pepper. Simmer 10 minutes. Lower heat, add parsley, lemon juice and lemon rind. Stir. Add clams and heat until hot. Toss with cooked pasta and sprinkle Parmesan cheese to taste.