In skillet combine butter, wine, all herbs and spices except oregano, salt and pepper, and crushed tomato. Cook over med-high until reduced by half. While this is reducing get your pasta going per box instructions.
Grate your cheese and combine with heavy cream in sauce pan, simmer on low-med stirring occasionally to prevent burning. When your marinara is reduced add you clams, turn heat to just below the highest setting and cover for 5-10 minutes or until all clams have opened. Once clams are opened reduce heat to medium and pour in your cream/fontinella sauce, mix it in. Plate some linguini noodles and pour sauce over the top and place clams on top. Garnish with fresh oregano.
Summer is indeed the time to experiment in your kitchen with warm-weather ingredients like clams. In this recipe, Ryan Karcher uses his culinary ingenuity to kickoff a classic Italian dish that makes for a healthy, tasty, comforting dinner meal.