Start by preparing your favorite linguine to al dente. Don't forget to salt the water! Drain and set aside.
Prepare your fresh clams by soaking them in a bit of flour and water for about 10 minutes. The clams will ingest the flour and spit it out along with any dirt inside. For this recipe, I use about 3 dozen fresh clams and I also buy a few cans of really good chopped clams. The more clams the better. Rinse soaked clams and then set aside. Drain the canned clams over a bowl and reserve both clams and the juice.
Heat a sauce pan...add about 1/4 Cup of olive oil and 3 TBLS of butter. Add one small diced shallot and 8 garlic cloves minced. Saute for a few minutes...do not brown the garlic/onions. Add reserved clam juice plus one small bottle of clam juice and about 1/2 Cup white wine. Add about 1 TBLS dried oregano, salt and pepper. Allow the liquid to come to a fast simmer, then add the fresh clams. Place lid on top of sauce pan and allow clams to open. Remove each clam as it opens and reserve in a bowl.
Once all fresh clams have been opened and removed, add the canned chopped clams, zest and juice of one fresh lemon. I also throw in a few dashes of red pepper flakes at this point (feel free to leave out). Allow to simmer just a few more minutes then add fresh chopped parsley.
Arrange cooked linguine in a deep bowl, pour clam sauce on top and stir to coat the noodles. Top with the fresh clams, fresh parsley and a touch more lemon zest. I also like to top mine with a bit of freshly grated Parmesan cheese. Serve immediately. This pasta is fabulous the next day!