Towne restaurant's succulent linguine with clam sauce brings the taste of the ocean directly into your kitchen. A simple yet delicious combination of garlic, white wine, and clams, this pasta dish will make you yearn for the open sea.
Heat oil in a large pot over moderately high heat until oil is hot but not smoking. Sauté onion until golden-brown, about 4 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring occasionally until garlic is golden-brown, about 2 minutes. Add wine and clam juice and bring to a boil; reduce for 3 minutes.
Stir cockles into sauce and and bring to a simmer. Cover pot and cook until cockles open wide, 4-6 minutes. As the cockles are cooking fill a large pot with salted water and bring to a boil. Discard any cockles that have not opened. Remove pot from heat and stir in butter until melted.
Cook pasta in salted water until al dente, about 7 minutes, and drain in a colander.
Add pasta to cockles along with parsley and salt. Toss until pasta is coated in sauce and finish with chopped parsley and Parmesan cheese.