Lighter Linguine with Clam Sauce

In a large stockpot, cook linguine according to package directions. Set aside.

Drain clams, reserving the clam juice for the sauce.

In a saucepan, over medium heat, melt olive oil and light butter. Add chopped shallot, saute about 5 minutes. Add minced garlic crushed red pepper, continue cooking for about 1 minute. Add white wine, reserved clam juice and lemon juice. Cook another 5 minutes, stirring often.

Add chopped clams, fresh parsley, oregano, salt and pepper. Cook another minute.

Toss with the cooked linguine and serve immediately. Serve with Parmesan cheese (optional).