Boil the linguini in a large pot of salted water for about 6 to 8 minutes, maximum. Strain off the water and arrange the pasta on a platter. Saute the garlic and shallots in the oil. Be careful not to let them burn. Add the salt, pepper, oregano; and wine. Reduce it to half over high heat, and then add the clams and juice. Keeping the heat high, cover and cook for about 10 minutes, or until the clams open. Do not overcook or the clams will be tough. Pour the clams and sauce over the pasta. Makes 6 servings pasta 19