Melt half the butter in the pan on medium heat with garlic and 2 tablespoons oil. When the garlic starts to smell nice, add the tomatoes, oregano, pepper flakes, wine and contents of the clam can.

Add the noodles and let them finish cooking in the sauce, adding parsley and basil along the way. If it starts to dry out, add more wine or clam juice as necessary.

Turn off the heat, stir in grated cheese and the rest of the butter, and serve. But don't serve too hot. People can't control themselves with clam linguine in front of them, and will burn their mouths rather than wait.