Linguine with Clam Sauce

Ingredients:
1 box linguine
1 T olive oil
1/2 cup chopped shallots
2 to 3 cloves garlic, minced
2 (10-ounce) cans whole baby clams, drained
1 teaspoon dried oregano
8 ounces bottled clam juice
1/2 cup chicken broth
1/2 cup vermouth or dry white wine
salt and pepper
1/4 cup chopped fresh parsley leaves
1/4 cup grated parmesan or romano

Preparing the linguine:
Cook linguine according to package directions until al dente.

Heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and vermouth and bring mixture to a boil. Reduce heat and simmer 5 minutes.

Pour clam sauce over drained linguine, add parsley and toss to combine. Top with parmesan just before serving.

Serves 4