Linguine with White Clam Sauce
['1/3 cup extra-virgin olive oil', '1 medium onion, chopped', '6 garlic cloves, finely chopped', '3/4 teaspoon dried hot red pepper flakes', '1/4 teaspoon dried oregano', '1/3 cup dry white wine', '1/3 cup bottled clam juice', '1 lb linguine', '2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well', '2 tablespoons cold unsalted butter, cut into small pieces', '1/3 cup chopped fresh flat-leaf parsley', 'Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes']
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.
Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander.
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.) Remove from heat and stir in butter until melted.
Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.
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