Clam Sauce with Linguine

You can make this white or red,
I like the simpleness of the white.
The tomato seems to take away some
of the great clam flavor for me.

Ingredients:
1/2 pound Linguine, cooked
1 Tablespoon Olive oil
1 teaspoon Garlic, minced
1 1/2 teaspoon Parsley, chopped
1/2 teaspoon Oregano
1/4 cup White wine
1 cup Clam juice (bottled)
3/4 cup Clams, minced (canned)

Directions:
Cook the pasta, drain, rinse,
and set aside.
Heat the oil in a heavy skillet
over medium heat. Add the garlic
and cook for one minute.
Add the parsley,
oregano, wine, and clam juice.
Bring to just under a boil.
Add the clams and cooked pasta.
Cook until just heated. Serve warm.