Linguine With Clam Sauce

1/2 lb butter
1 can flat anchovies in olive oil
2 cloves of garlic, minced
1/2 teaspoon oregano
3 (6&1/2 oz) cans chopped clams. May use more.
Parmasean or Romano grated cheese
1/3 cup fresh parsley - or 1 tablespoon of dry
1 lb linguine

Fill large pot with at least 4 quarts of cold water and bring to a boil. Put anchovies with its oil into skillet on low heat to melt. Add butter and melt, (margarine may be used. I normally use olive oil in place of the butter). Add oregano, garlic, and saute until golden. add clam juice and simmer for 5 minutes. Turn off heat. Cook pasta to taste. When pasta is about half cooked, add the clams to the skillet and bring to boil. Strain pasta, pur contents of skillet over pasta, add parsley and gently mix. Serve the cheese at the table.

(All ingredients can be substituted with the exception of anchovies. One of our favorite combination is no-nitrates turkey bacon with olives, spinach and garbanzo beans)..........

Have Fun with It!