Linguine With Lemon-Parsley Clam Sauce - cooking recipe

Ingredients

2 cans (6 1/2 oz.) minced clams
1 small onion, chopped (1/4 c.)
3 cloves garlic, minced
1/3 c. olive or vegetable oil
2 Tbsp. butter or margarine
1 tsp. leaf oregano, crumbled
1/2 tsp. salt
1/8 tsp. pepper
1 (8 oz.) pkg. linguine or spaghetti
2 Tbsp. chopped parsley
1 tsp. grated lemon rind
1 to 2 Tbsp. lemon juice
grated Parmesan

Preparation

Drain clam juice from clams; reserve.
Saute onion and garlic in oil and butter in a saucepan until tender, but not brown, about 3 minutes.
Add reserved clam juice, oregano, salt and pepper; bring to boiling over high heat.
Cook until mixture is reduced to 1 cup, about 5 minutes.
Cook linguine following label directions; drain.
Keep hot in heated serving bowl.
Lower heat under clam juice mixture; add reserved clams, parsley, lemon rind and lemon juice; heat thoroughly.
Pour over hot linguine and toss.
Serve with Parmesan cheese.