Linguine with White Clam Sauce

1.Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 4 minutes.

2.Add garlic, red-pepper flakes, and oregano and sauté until garlic is golden, about 2 minutes.

3.Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.

4.Cook pasta in a 6- to 8-quart pot of well-salted boiling water until al dente, then drain in a colander.

5.While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.)

6.Remove from heat and stir in butter until melted.

7.Add pasta to cockles along with parsley and salt to taste, then toss well.