1 (16 oz.) pkg. linguine
2 cloves garlic, minced
1/2 c. butter, melted (I use less)
2 (6 1/2 oz.) cans minced clams, drained (save the juice)
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. fresh parsley
1/2 c. grated Parmesan cheese (use more if desired)

Cook linguine according to package directions. Drain and keep warm. Saute garlic in butter in a skillet; add clams and next 4 ingredients. Cook over low heat, stirring constantly, 5 minutes. Add clam juice with 1 tablespoon of flour mixed together. Cook another minute. Pour over hot linguine; add parsley and toss gently. Place on warm platter and top with cheese. 4 to 6 servings.