Heat Olive Oil in deep 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until golden. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low, then stir in clams. Simmer covered 10 minutes or until clams open (discard any unopened shells).
Serve over hot linguine and sprinkle with cheese. Garnish, if desired, with chopped fresh parsley.
*SUBSTITUTION: Use 2 cans (10 oz. ea.) baby clams, drained. Simply stir clams in the last few minutes of cook time and heat through.