Lemon-Parsley Clams Linguini

Another classic recipe from Connie Bucy in Idaho. It's one of her favorite clams linguini recipes and she'll double it if she's making it for four or five people. As usual with Connie's recipes, there's a story behind it:

"As I came upon this recipe today and decided to share it, it made me think of where it came from. In the late 80s, my close friend from school had her first child and I went to L.A. to help out for a week. She had recently been taking a lot of cooking classes and this was a dish she made for me and then graciously shared the recipe. To Laurie, thanks so much!"

14-16 oz. canned clams, minced (I use 2 cans of minced clams. The other option would be fresh, cook the clams, mince them and use the water you cooked them in for the "clam juice.")
1/4 cup onion, chopped
3 cloves garlic, minced
1/3 cup olive oil
2 Tbsp. butter
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
6 oz. linguini (I prefer fresh, if possible)
2 Tbsp. fresh parsley, chopped
1 tsp. lemon rind, grated
1-2 Tbsp. fresh lemon juice
Parmesan cheese, freshly grated

Drain juice from clams; set both aside. Saute onion & garlic in oil & butter until tender, but not brown – about 5 minutes. Add clam juice, oregano, salt & pepper; bring to boil over high heat. Cook until mixture is reduced to 1 cup, about 5 minutes.

Meanwhile, cook the linguini according to directions on the package. Drain and keep warm. Lower heat under clam juice mixture. Add clams, parsley, lemon rind, and lemon juice; heat thoroughly. Toss with hot linguini. Serve with parmesan cheese and a nice green salad & warm bread.