• 1 pound fresh linguini
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped fine
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes
• 1 cup dry white wine

• (4) 6 1/2 ounce cans chopped clams
• 8 ounces clam juice
• 1 tablespoon butter
• 1 tablespoon all purpose flour
• 3/4 cup Italian parsley, chopped
• 1/2 cup Pecorino Romano cheese, freshly grated

Heat oil in medium-sized saucepan over medium heat. Add onion; sauté 3 minutes or until onion begins to soften. Add garlic, oregano, red pepper flakes and wine. Bring to a boil then simmer until reduced by half. Strain juice from the canned clams over saucepan; reserve clams. Add bottled clam juice to onion mixture in saucepan. Return to simmer over and cook until liquid is reduced by half. You should have 2 cups. Transfer to bowl. Melt butter in saucepan. Stir in flour and cook 1 minute. Add reserved broth mixture along with chopped clams. Simmer 3 minutes. Remove saucepan from heat. Stir in parsley and Romano cheese. Toss pasta with clam sauce in bowl. Serve with toasted Italian bread brushed with olive oil.