Spaghetti with Clam Sauce - Lidia

Ingredients

• ½ cup extra-virgin olive oil
• 4 plump garlic cloves, peeled and sliced
• 1 cup (a 6-ounce jar) marinated artichoke hearts, drained and thinly sliced
• ¼ teaspoon peperoncino flakes, or to taste
• ¼ teaspoon dried oregano
• ½ cup white wine
• juice of 1 orange, freshly squeezed (about ¼ cup)
• 3 dozen littleneck clams, scrubbed, rinsed, and drained
• kosher salt for the pasta cooking water
• 1 pound spaghetti
• 2 tablespoons chopped fresh Italian parsley