Instructions: 1. In a large skillet heat over medium heat, add zucchini and garlic, cook for 2 minutes stirring frequently.

2. Add tomato and oregano, cook another 2 minutes.

3. Combine broth from clams with enough water to make 1 3/4 cups liquid.

4. Mix a small amount of liquid with cornstarch to form a paste; stir paste into clam broth and pour into skillet.

5. Add bouillon cubes and clams to the skillet; bring to a boil and cook for 1 minute, reduce heat and continue cooking until sauce thickens.

6. Toss sauce with cooked linguine and parmesan cheese; serve while hot.

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