Recipe: White Clam Sauce Linguine edit

edit Ingredients

½	stick butter
	Salt
	pepper to taste
3	7 ½ oz. cans minced clams
1	pound pkg. linguine
	Grated Parmesan cheese
	Cornstarch
4	tablespoons olive oil
1	cup chopped scallions, including green tops
½	tablespoon chopped parsley
½	teaspoon oregano
½	teaspoon basil
1	clove garlic
	1 peeled
	chopped tomato

Step 1	Heat butter and olive oil. Reserve 2 tablespoons of this mixture. Add chopped scallions and saute briefly. Add parsley, oregano, basil, crushed garlic, chopped and peeled fresh tomato, salt and pepper, and clam juice drained from clams. Simmer briefly.
Step 2	Add canned clams and then keep hot. Boil linguine and drain. Return to pan that the linguine was cooked in. Add in reserved olive oil and butter mixture to linguine. Toss.
Step 3	Add 4 tablespoons grated Parmesan. Toss. Add 1/2 of the sauce to linguine. Toss again. Serve linguine on plate. Spoon remaining sauce on top of each serving.
Step 4	Sauce should be consistency of tomato sauce. Add small amount of cornstarch and water to thicken. Serve