Garlic Clam Pasta

Ingredients

* 1 1/2 tablespoons butter
* 1 6.5oz cans chopped clams (drained, reserve the liquid for the juice below)
* 1-2 large cloves garlic, finely chopped or pressed with a garlic press
* 1 teaspoon dried oregano
* 1/4 teaspoon red pepper flakes (optional)
* 1/3 cup clam juice (reserved from the can above)
* 1/2 of 50/50 sour cream/milk mixed together
* 1/4 cup Parmesan
* 1/2 pound spaghetti or angel hair

Directions
Cook the pasta. In a large frying pan, melt the butter over medium-high heat. Add the clams and fry for 1-2 minutes, stirring frequently. Add the garlic and fry for a minute longer, stirring frequently. Add the oregano and red pepper flakes, stir for a few seconds, and then add the clam juice. Cook until the clam juice is reduced in volume by approximately 50% (a few minutes). Add the cream, and cook (simmering) until the sauce is a good consistency to coat the pasta (a moderately-thick sauce), stirring occasionally. It usually takes 2-4 minutes for the sauce to thicken to the right consistency; check the thickness of the sauce by stirring regularly with a spoon. When ready, the sauce should be a good deal thicker than it was just after you added the cream. Once the sauce is thickened, add the parmesean. Add the drained pasta, mix well.