Boil linguini "al dente", in salt water.
Stir fry garlic. Remove when coloured.
Add carefully the water from can containing clams, then wine, tomatoes
and oregano.
Boil for 10 minutes. Then add clams and boil for no longer than
3 minutes, mostly to reheat them. They will toughen if cooked
longer.
Drain linguini, add sauce with clams and keep for 2-3 minutes
over high fire.
Add 1/4 tsp crushed chilies, if desired.
NOTE: The sauce may be better prepared in a wok.