Rinse the vongole under cold water, then place in a saucepan with a splash of water. Cover and cook over medium-high heat for 3-4 minutes until the vongole have steamed open. Use a slotted spoon to lift them into a bowl, strain any cooking liquid through a fine sieve then set aside. If you like you can remove around half of the vongole from their shells. Be sure to discard any vongole that don’t open after cooking.

Bring a large pot of water to the boil, salt well, then add the linguine and cook, stirring occasionally to prevent sticking until just al-dente- When cooked, drain in a colander, reserving 100ml of the pasta cooking water.

While the pasta is cooking, gently heat the oil in a large frying pan. Cook the garlic for 1 minute until fragrant but not at all browned, then add the tomatoes. Cook, stirring for 2-3 minutes then pour in the white wine. Bring to a simmer and cook until reduced by about half.

Add the oregano, chilli flakes and cooked linguine to the pan along with the vongole and the reserved pasta water. Cook, tossing to combine for 2-3 minutes until the pasta water has emulsified. The sauce may look a little runny, but it will thicken up. Season well with salt and pepper.

Serve immediately in warmed plates, scattered with plenty of fresh parsley.