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

½ 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, 1½ 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.