• 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

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Heat oil in medium-sized skillet over medium heat. Add onion; sauté 3 to 5 minutes until onion begins to soften but not brown. Add the garlic, oregano and red pepper flakes and stir until fragrant, about 1 minute. Add wine and stir to mix. Simmer over medium-low heat until reduced by half. This may take 20 minutes. Meanwhile, strain juice from the canned clams into a 4 cup measuring cup. Add the bottled clam juice, being sure to leave any sediment in the bottle. Stir and set aside. If desired, combine all four cans of chopped clams in a bowl, cover and refrigerate. After the wine has reduced by half, add the clam juice to the skillet, being sure to leave any sediment in the bottom of the measuring cup. Return to simmer over medium heat and cook, stirring often, until liquid is reduced by half. This can take 30 to 40 minutes; you should end up with 2 cups. Transfer to the empty 4 cup measuring cup. Back in the skillet, melt the butter over medium-low heat. Add the flour and cook, stirring constantly, for 1 minute. Add reserved broth mixture and stir. Next add the chopped clams and stir well to mix. Simmer 3 to 5 minutes, stirring often, to heat the clams and thicken the sauce slightly. Remove from the heat and stir in the parsley and Romano cheese. Top cooked linguini with the clam sauce and serve with toasted bread brushed with olive oil.