Ingredients

• 1 pound, clams
  
• 1/2 stick, butter
  
• 1 cup, olive oil
  
• 1/2 onion - finely chopped
  
• 4 cloves, garlic - finely chopped
  
• 5 anchovy fillets
  
• 1 1/2 cups, dry white wine
  
• 1 cup, chicken stock
  
• 1 teaspoon, red pepper flakes
  
• 1 teaspoon, dried oregano - crush in the palm of your hand before adding
  
• 1 tablespoon, flat italian parsley - chopped fine
  
• 1 teaspoon, ground black pepper
  
• 1/2 cup, parmesan cheese - grated
  
• 1/2 cup, parmesan cheese - grated
  
• 1 pound, linguine - prepared while making clam sauce
  

Method

1. Melt butter in pan then add olive oil. When foaming subsides, add onion, garlic and anchovies. Mash anchovies with a fork.
   
2. Cook until garlic gets golden brown (be careful not to burn the garlic.)
   
3. Add wine and coook down (2 to 3 minutest) add chicken broth, clam juice and seasonings (Parsley, Oregano, Black and Red Pepper). Cook on low for 20 minutes.
   
4. Add clams. Heat; remove from stove, add linguine noodles directly from boiling water and stir in half the cheese.
   
5. Sprinkle with remaining cheese and additional chopped parsley.