Heat a large pan or pot to medium with the olive oil and garlic. Saute the garlic until golden (about 2-3 minutes) then add the red pepper flakes and cook for another 30 seconds.

Add the white wine and turn the heat to high. Once boiling add the plum tomatoes and bring to a lively simmer. Add the oregano and turn the heat down a touch so that the sauce is gently simmering.

Add the clams to the pot and cover. The clams should open within 7-10 minutes.

After 10 minutes discard any unopened clams since they are most likley dead. Remove the pan from the heat.

Add the basil and parsley and season with salt and pepper to taste.