Linguine With White Clam Sauce - cooking recipe

Ingredients

2 c. (7 to 8 oz.) minced clams
1 small onion, chopped
3 cloves garlic, minced
1/2 c. olive oil or vegetable oil
2 Tbsp. margarine
1 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
1/2 (8 oz.) pkg. linguine
2 Tbsp. chopped parsley
1 tsp. grated lemon rind
1 to 2 Tbsp. lemon juice
Parmesan cheese

Preparation

Drain clam juice from clams; reserve.
Saute onion and garlic in oil and margarine in large skillet until tender, but not brown, about 5 minutes.
Add reserved clam juice, oregano, salt and pepper.
Bring to boil over high heat.
Cook until reduced to one cup, about 5 minutes.