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LINGUINE WITH WHITE CLAM SAUCE

4 cans minced clams, drained (reserve liquid for sauce)
½ stick butter
1 cup olive oil
3 tablespoon finely chopped onions
2 cloves finely minced garlic
6” anchovy paste from tube
1 1/2 cups dry white wine
1 quart chicken broth
2 teaspoons red pepper flakes
1 1/2 cups clam juice (include reserved liquid)
1 teaspoon dried oregano (crush in palm of hand before adding)
1 tablespoon parsley, chopped fine
1 teaspoon black pepper
1 cup grated Parmesan cheese (freshly grated)
additional chopped parsley (for garnish)
1 lb linguine (prepared while making clam sauce)

Melt butter in pan then add olive oil. Add onion, garlic and anchovy paste from tube (about 6 inches long).
Cook until garlic gets golden brown (be careful not to burn the garlic).

Add wine and cook down (2 to 3 minutes) add chicken broth, clam juice, and seasonings (Parsley, Oregano, Black and Red Pepper). Cook on low for 20 minutes.

Add clams. Heat; remove from stove, add linguine noodles directly from boiling water and stir in cheese.

Sprinkle with remaining cheese and additional chopped parsley.

Serves 6 to 8 people