Clam Sauce With Lemon and Parsley

2, 14-16 ounce cans of chopped clams
1/2 cup chopped onion
6 cloves garlic, minced
2/3 cups olive oil
1/4 cup butter
2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh, flat leaf parsley, chopped
rind and juice of two lemons

1 pasta pot
1 skillet

1 pound cooked linguini
freshly grated parmesan cheese
fresh, flat leaf parsley, chopped

Drain and reserve the juice from the clams. Set both aside.
In a large skillet, heat the olive oil and butter over medium heat.
Saute the onion until it begins to soften, then add the garlic. Saute
both until they're soft, being careful not to brown them.
To the skillet add the clam juice, oregano, salt and pepper.
Raise heat and bring to a boil.
Cook about five minutes, stirring frequently, until sauce is reduced to
about 1 cup.
Lower the heat under the clam sauce and stir in the clams, parsley,
lemon juice and rind. Heat thoroughly and add to the pot with the pasta. Toss
to combine.
Serve hot in warmed pasta bowls with freshly grated parmesan cheese.
Sprinkle with fresh, flat leaf parsley.