Linguine with White Clam Sauce and Broccoli

In a tall stock pot place 2-3 T olive oil. Next add 1 medium onion diced, a dash of granulated garlic, salt and pepper , oregano, parsley and a few dashes of crushed red pepper. Sautee until onion is translucent. Add 1 large can of clam juice, the juice from 1 can of clams and about 1 cup of white wine, boil for a few minutes. Meanwhile heat water for pasta and cook until al dente, the last few minutes of cooking the pasta add 1 bag of frozen broccoli. Drain and add to stockpot. Add 1 c grated Parmesan cheese, drained clams and toss over medium heat to blend thoroughly. Serve with additional grated cheese.