Heat butter and olive oil; reserve 2 tablespoons of this mixture. Add chopped scallions and saute briefly. Add parsley, oregano, basil, crushed garlic, salt, pepper and clam juice drained from clams; simmer briefly. Add canned clams and then keep hot.
Boil linguine; drain and return to pot in which it was boiled. Add reserved 2 Tablespoons olive oil and melted butter mixture, toss noodles and add 4 tablespoons grated parmesan cheese. Add a small amount of cornstarch and water mixed together if necessary for thickening sauce. Pour over noodles. Serve.
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian.
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