If using clams in the shell, scrub them well. Place 1 tbsp of oil and a tsp of chopped garlic in a pot. Cook the garlic until golden, then add about 1/4 inch of water and the clams. Bring liquid to a boil, cover the pan and cook over a high heat, shaking the pan occasionally, until clams are open, about 6 minutes. Discard any clams that do not open. Remove the clams from their shells, if desired, and cut large clams in half. Strain the pan juices to obtain 1/2 cup that is sand free. (Recipe may be done ahead to this point.) Cook the linguini by the package instructions to the al dente stage. While the linguini is cooking, heat 3 tbsp of oil in a large, high sided frying pan with the remaining chopped garlic. When the garlic turns golden, add the oregano and red pepper flakes. Stir briefly, then add the wine and half a cup of clam juice, either fresh strained or from the can. Bring to a boil and allow to simmer for a minute or two. Add the clams and cover the pan for a minute or until the clams have heated through. Drain the linguini and add it to the pan with the clams. Sprinkle on the remaining teaspoon of garlic and the parsley. Toss to coat linguini with sauce and serve in flat bowls.{$7e}(Original recipe for 5)
