Heat water in deep pot to boil pasta. Cook linguine according to package directions until about two minutes shy of al dente.

Meanwhile, combine butter and oil in a heavy large skillet over low heat. Once the butter is melted, add the minced garlic and cook about 1 minute—until it is fragrant.

Add the juices reserved from the canned clams, the bottle of clam juice, the wine, carrots, and oregano. Increase the heat to high and bring the mixture to a boil. Reduce the heat to maintain a lower boil and cook for around 12 minutes or until the liquid is reduced to about 1 1/2 cups.

Reduce the heat and stir in the clams and all but 1 tablespoon of the minced parsley. Simmer the mixture until it is heated through, about 1 minute. Season the sauce with salt and black pepper, if desired.

Drain the cooked linguine and add it to the skillet. Toss with the hot clam sauce, working to blend all of the ingredients as thoroughly as possible. Cook over medium heat for 3-5 minutes, until pasta is done and flavors are married.

Transfer to a large serving bowl or platter. Garnish with the remaining minced parsley and serve.