Linguini With White Clam Sauce - cooking recipe

Ingredients

2 cloves minced garlic
2/3 c. olive oil
1 c. clam juice
1 tsp. oregano
2 (6 1/2 oz.) cans clams
4 Tbsp. chopped parsley
salt and pepper to taste
1 lb. linguini

Preparation

Saute garlic in saucepan in the oil until it floats.
(Do not allow to brown.) Add clam juice to stop cooking.
Add salt, pepper and oregano and simmer for 5 minutes.
Remove from heat and add clams and half of the parsley.
Cook the linguini according to package directions and reserve 1/2 cup of the cooking water.
Melt 1 tablespoon butter with a small amount of olive oil and gently fold into the cooked and drained linguini with the reserved water and remaining parsley.
Heat the clam sauce, but do not boil. Serve over the linguini.