In a heavy stock pot brown onion and garlic in EVOO. Rub oregano in between palms, crumbling into a powder as your drop it into the pot. Add all remaining ingredients (except for basil and cheese) and bring to a boil. Reduce heat and simmer for 30 minutes to an hour. Remove bay leaves. Add fresh basil. Serve over linguine and top with Parmesan cheese.
Recipe by The V Spot at https://thevspotblog.com/2014/07/clam-sauce-recipe.html