Meanwhile, add the oil to a large skillet over medium-high heat. Add the garlic, red pepper flakes, and oregano, and sauté for 1 to 2 minutes, just until the garlic has softened a bit and is fragrant.
Lower the heat the medium. Slowly pour in the white wine and cook for about 2 minutes, until the liquid is reduced by half.
Stir in the clams in their juices and cook for 2 more minutes.
Add the cooked pasta to the pot along with the butter, lemon juice, and half of the parsley.
Just before serving, drizzle a bit of olive oil over the top and garnish with remaining parsley.
Notes
Storage: Pasta with clams will keep up to 4 days in an airtight container in the refrigerator.