Linguine With Clam Sauce

1 pound linguine, prepared according to package directions
12 ounces canned baby clams, drained and liquid reserved
½ cup scallions, thinly sliced
1 tablespoon fresh oregano
1 tablespoon olive oil
½ cup dry white wine, reduced to half
¼ cup Parmesan cheese, freshly grated
In a large skillet saute scallions in olive oil, add oregano and clams and cook 2 minutes. Add reduced wine and clam juice. Simmer on low heat for 5 minutes. Add pasta, toss and serve. Top with freshly grated Parmesan cheese and scallions.