Linguini with Clam Sauce

 

2 dozen cherrystone clams
4 Tbsp olive oil
1 Tbsp butter
1 medium onion, peeled and coarsely chopped
1 tsp dried oregano
8 garlic cloves, sliced
˝ cup dry white wine
1 lb linguine
Grated parmesan cheese

 

For the clam sauce, remove the clams from their shells, reserving the liquid.
In a skillet, heat 2 Tbsp olive oil and the butter.
Add the onion and sauté gently about 3 minutes.
Add the oregano and garlic and cook 30 seconds more.
Stir in the juice from the clams and the wine and simmer uncovered for 7 to 8 minutes.
Add the clams and black pepper to taste, bring to a boil and set aside.

For the pasta, cook the pasta according to instructions in lightly salted water.
Put a ladle-full of the pasta water in with the clams.
Drain the pasta, and mix well with 2 Tbsp olive oil, 1˝ cups of the clam sauce and salt and pepper to taste.
Arrange the pasta on plates or a serving platter, and spoon the remaining clams and sauce on top.
Serve immediately with grated Parmesan cheese.