By Paul Bucciaglia, Fort Hill Farm
1 lb linguini ¼ to ½ cup olive oil
1 TBSP butter 1 bunch parsley, chopped
4-6 cloves garlic, chopped 2 cans clams
½ cup dry white wine juice of ½ lemon
½ tsp oregano
Fresh black pepper and Romano cheese to taste
Add oil to large skillet, heat on low, add garlic and sauté (do NOT brown). Add both cans of clams, with juice. Bring to a boil, then reduce heat and simmer 2 to 3 minutes. Add lemon juice, wine, chopped parsley and oregano; continue to simmer. Cook linguini al dente, drain, put back in pot and toss with butter. Put linguini on plate, add liberal amounts of sauce, grate Romano cheese over it, and add fresh ground pepper.