Linguine with Clam Sauce

This recipe is from Family Circle magazine.I liked the bread crumb topping.
1 pound linguine
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, chopped
3 cans (6.5 ounces each) chopped clams
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup plain bread crumbs
Directions

1. Cook linguine 11 minutes. Drain and return to pot.

2. Meanwhile, heat 1/2 tablespoon oil in a 10-inch nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes.

3. Strain liquid from clams and add liquid to skillet, reserving clams. Add parsley, oregano, basil, pepper flakes, salt and pepper to pan. Simmer 5 minutes then stir in clams; cook 2 minutes. Stir into pasta in pot; toss to mix. Cover to keep warm.

4. Heat remaining 1/2 tablespoon oil in a small skillet over medium-high heat and add bread crumbs. Cook, stirring, for 2 minutes or until lightly browned. Sprinkle over pasta and gently toss. Serve immediately.