1/3 cup olive oil
2 cloves garlic, squashed
1 bottle clam juice
1 can chopped clams
3 t
T. chopped Italian flat leafed parsley
Salt and fresh ground black pepper to taste
1/2 tsp. oregano
1 lb. linguini cooked, al dente

Heat the oil in a skillet and place the garlic in to it. Brown the garlic lightly and remove. Add in all the other ingredients and cook fro 4 minutes. Pour over the hot drained linguini. Serve with crusty Italian bread to sop up all the extra juice. You may sprinkle some hot red pepper flakes if you like. I have been to a restaurant in Fort Lauderdale that adds in lobster, shrimp and mussels to the clam sauce. Delicious