Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain. While the pasta is cooking, combine clams with juice, oil, butter, parsley, basil, garlic and pepper in a large saucepan. Cook over medium heat until boiling. Place the pasta in individual serving plates and pour about ¼ cup of the prepared sauce over each plate of linguine. Sprinkle with the grated Romano cheese. An easy meal you can add to your own Feast of the Seven Fishes!