1. Cook linguine 11 minutes. Drain and return to pot.
2. Meanwhile, heat 1/2 tablespoon oil in a 10-inch nonstick skillet over medium heat. Add onion and garlic; saute 5 minutes.
3. Strain liquid from clams and add liquid to skillet, reserving clams. Add parsley, oregano, basil, pepper flakes, salt and pepper to pan. Simmer 5 minutes then stir in clams; cook 2 minutes. Stir into pasta in pot; toss to mix. Cover to keep warm.
4. Heat remaining 1/2 tablespoon oil in a small skillet over medium-high heat and add bread crumbs. Cook, stirring, for 2 minutes or until lightly browned. Sprinkle over pasta and gently toss. Serve immediately.