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• 2 tbsp  Garlic-chopped
• 1 tbsp  Extra-virgin olive oil
• ½ cup Sliced onions
• 8 oz  Premium Clams (Reserve clam juice)
• 1 fl oz  Reserved clam juice
• 1 fl oz  White wine
• 8 oz  Tomato sauce
• 1 tsp Dry rubbed oregano or 1 tbsp fresh oregano
• to taste Salt and pepper
• 1 lb Linguine-cooked
• ½ of a lemon's juice Lemon

• Heat a large heavy sauté pan over medium heat.
• Add the olive oil and onions and cook until onions begin to soften.
• Add garlic and continue to cook until garlic begins to brown.
• Add clams and sauté for a further minute.
• Deglaze the pan with the white wine and clam juice and reduce until liquid is almost gone.
• Add tomato sauce and season with salt, pepper and oregano.
• Reduce sauce to desired consistency and then toss with pasta and lemon juice until pasta is evenly coated. Serve immediately.
• *Note. Traditionally seafood pastas do not have cheese added, however if you should desire cheese add 1 oz of freshly grated Parmigiano Reggiano when tossing the pasta and sauce together.
• Serves 4