1 lb. linguine
12 T EVOO, divided
4 cloves garlic, thinly sliced
2 lb. littleneck clams, scrubbed
1 T red pepper flakes
1 C dry white wine
1 (14 oz.) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 C plus 2 T fresh flat-leaf parsley, coarsely chopped. Cook linguine according to directions, in salt water.
Meanwhile, in large saute pan over med. heat, saute garlic in 6 T olive oil.
For about 30 sec., add clams and 1 T red pepper flakes and saute 1 min. Add wine, tomatoes and juice and 1/2
C parsley and simmer, uncovered, just until clams open, 7 to 8 min. Reserve 1/2 C cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is tender, about 1 min. If necessary, add some reserved cooking water to keep moist. Remove from heat. Add remaining 2 T parsley, and EVOO, tossing to coat. Transfer to serving dish and serve immediately. (Garnish with chopped parsley. Serve w/garlic bread.. Shredded cheese if desired.
I know you are not suppose to put cheese on seafood! But I love shredded parmesan cheese on top of this dish! Throw away unopened clams. (serves 4)