If you’re not up for the adventure of digging for razor clams, frozen razor clam meat is frequently available at Wild Salmon Seafood Market (www.wildsalmonseafood.com). One (1-pound) package frozen clam meat makes about 1 1/2 cups chopped clams.

1/4 cup unsalted butter
1/4 cup olive oil
1 cup finely chopped onions
2 cloves garlic, minced
Salt and freshly ground pepper
1 cup dry white wine
3/4 pound linguine
1 1/2 cups razor clam meat (see cleaning instructions), chopped into half-inch pieces
1 1/2 teaspoons dried oregano, or 1 tablespoon chopped fresh oregano
1 cup finely chopped fresh parsley (loosely packed, chopped before measuring)
Red chili pepper flakes, to taste (up to 1 tablespoon)
1/2 cup freshly grated Parmesan cheese, plus additional for garnish

Heat water in a large stockpot to a boil, for the pasta.

Melt butter and oil together in a large saucepan over medium heat. Add onion and garlic, season with salt and pepper, and cook until almost tender, about five minutes. Adjust heat to medium-low, add wine, and simmer for about 10 minutes, reducing liquid by approximately two-thirds. When you add the wine, add the pasta to the boiling water, and cook according to package instructions.

Add clams, oregano, parsley, and red pepper to the reduced sauce; simmer for 2 to 3 minutes to heat clams through. Salt and pepper to taste. Toss sauce with cooked linguine and Parmesan in large bowl. Serve immediately, topped with additional cheese, if desired.

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