White Clam Sauce - cooking recipe

Ingredients

24 little necks
1/4 c. olive oil
2 cloves garlic
4 Tbsp. butter
pinch of oregano
chopped parsley
pepper
8 oz. clam juice (buy with clams)

Preparation

Heat oil.
Add garlic.
Sizzle gently.
Stir in clam juice, pepper, oregano, parsley and little necks.
Simmer, uncovered, until the little necks are opened.
Add butter and stir gently so little necks don't come out of shells.
Serve over hot linguini.