Servings: 2 generous servings

4 tbsp butter 4 tbsp butter
4 tbsp olive oil 4 tbsp olive oil
3 or 4 cloves garlic, minced 3 or 4 cloves garlic, minced
1½ cups water 1½ cups water
2 cans of minced clams with juice, 6.5oz each 2 cans of minced clams with juice, 6.5oz each
¼ cup white wine ¼ cup white wine
1 tbsp oregano 1 tbsp oregano
1 tbsp basil 1 tbsp basil
1½ tsp salt 1½ tsp salt
½ tsp black pepper ½ tsp black pepper
8 oz. linguine (I used fettuccine. I was out of linguine.) 8 oz. linguine (I used fettuccine. I was out of linguine.)
Pecorino Romano Pecorino Romano
fresh parsley fresh parsley

Sauté butter, oil, and garlic on low.
Add clams with juice, water, and wine.
Add all the spices.
Break pasta in half and lay on top, pushing down under the liquid but NOT stirring.
Manual 5 minutes, NPR 5 minutes, stir.  It's going to be a little soupy.  Let sit for about 10 minutes, stirring occasionally.  Should have thickened up.
Serve with Pecorino Romano and fresh parsley on top.