Bring 1 gallon water and the salt to a boil in a large pot over high heat. Add the linguine and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.
Meanwhile, heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the garlic and cook, stirring until fragrant, about 1 minute. Add the crushed red pepper, wine, and tomato sauce, and cook for 1 minute. Add the clams, stir well, cover, and cook until the clams open, 5 to 6 minutes. Stir in the parsley and oregano. Discard any unopened clams.
Drain the linguine. Add to the sauce and mix well.
Season with salt and pepper. Transfer to a large pasta bowl and serve hot, with lots of crusty Italian bread.
Yield: 6 to 8 servings