1. Cook linguine al dente in a large pot. Drain and set aside.

2. In a large skillet sauté garlic and onion in olive oil.

3. Add to skillet: liquid from clams (if using canned), clam juice, butter, white wine, lemon juice, red pepper flakes, parsley, oregano, basil, salt and black pepper. Stir well.

4. Let simmer for 10 minutes.

5. After mixture has simmered, stir in clams until heated through.

5. Toss cooked and drained linguini pasta with the clam sauce, top parmesan cheese, garnish with extra parsley and serve warm.