Bring a large pot of salted water to a rolling boil. Add the linguine, cooking according to package directions until al dente. Drain the pasta, but be sure to reserve about a cup of the pasta cooking water. This liquid can help adjust your sauce later, making it the perfect consistency.

In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, and let it sauté for 1–2 minutes. You'll want to watch that garlic doesn’t burn – no one likes that bitter taste sneaking into their sauce!

After the onions and garlic are aromatic, add the drained clams and the reserved clam juice. Stir well to combine. Let it simmer for a couple of minutes to allow those clam flavors to marry with the onion and garlic.

Next up, lower the heat and gently whisk in the half-and-half cream until fully combined. The sauce will begin to thicken and take on that luscious, creamy texture we adore. Add in the dried oregano and crushed red pepper flakes. Taste as you go; you can always adjust the heat!

Gradually add the cooked linguine to the skillet, tossing everything together. If your sauce seems too thick, add a splash of reserved pasta water to achieve your desired consistency. This step is crucial; you aim for a silky sauce that coats every strand of pasta.

To finish, stir in fresh parsley and sprinkle with Parmesan cheese. The cheese not only adds flavor but also enhances the dish’s creaminess. Give everything one final toss; then serve immediately.