Bring a large pot of lightly salted water to a boil. Add the pasta and half of the olive oil and cook for 8-10 minutes until al dente. Drain, return to the pot and add the butter. Cover the pot shake well and keep warm.
Heat the remaining oil in a pan over medium heat. Add the onions and fry until they are translucent. Stir in the garlic and cook for 1 minute.
Strain the liquid from half of the clams and add the liquid to the pan, with the wine. Stir, bring to simmering point, and simmer for 3 minutes. Drain the second half of the clams and discard the liquid. Add the clams, parsley, and oregano to the pan and season with pepper and nutmeg. Lower the heat and cook until the sauce is heated through.
Transfer the pasta to a warm serving dish and pour the sauce over it. Sprinkle with the Parmesan cheese, garnish with the basil, and serve immediately.
PREPRATION TIME: 35 minutes
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