Clam Linguine with Red Sauce
1/4 c. olive oil
1/4 c. salad oil
1/4 c. margarine
2 medium-large onions, chopped
1 bell pepper, chopped
1 garlic clove, minced
1 can 8oz. tomato sauce, plus 1 can water
1 tsp. salt
2 tomatoes
2 c. clam juice
Enough clams for approx. 6 people
Red wine
Oregano, rosemary, chili pepper

Place oil in pan and warm over low flame while preparing onions. Add onions and bell pepper to oil. Cook until onions appear slightly done. Add can of tomato sauce and tomatoes and simmer about 10 minutes. Add garlic and claim juice. Add a pinch of oregano, a little rosemary, 1 tsp. salt, red wine and chili. Nestle clams into sauce and cover. Cook until clams open. Serve over cooked linguine.

Linguine
1 TBS. butter
1 TBS. olive oil
Juice of 1 lemon
3-4 stalks chopped green onion
Minced parsley
1 small bottle Clam juice
Clams

Sautee onions in butter and olive oil, about 5 minutes. Add clam juice and bring to a boil. Add parsley and clams. Cover until clams open. Serve on top of cooked linguine.