Pantry Friendly Pasta with Lemon, Basil and Clams

 

8 ounces pasta such as linguine, spaghetti, or fettuccine

2 T. butter

¼ cup olive oil

¼ cup bottled lemon juice

1 tsp. dried basil

½ tsp. garlic powder

½ tsp. salt

½ tsp. onion powder

¼ tsp. dried oregano

Two 6-ounce cans chopped clams, not drained

 

Cook the pasta according to the package directions. Meanwhile, melt the butter in a medium saucepan. Add the oil, lemon juice, basil, garlic powder, salt, onion powder, and oregano. Stir until blended and heated. If the noodles are not ready, simply cover the lemon-basil mixture and let it simmer on very low heat. Just before serving, add both cans of clams with their juice to the lemon-basil mixture, and continue to heat just to bring up the temperature again. Drain the pasta, then pour the lemon-basil mixture over it and toss to coat. Serve at once.