Melt butter with olive oil in heavy large pot over medium heat. Add onions and cook until soft, stirring often, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add white wine and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavors. Add clams with juice. Stir chopped basil, chopped parsley, chopped oregano, and crushed red pepper into the mix. Boil the pasta for 8 to 10 min. in a seperate pot. Drain and mix with Linguine.