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Servings: 4
Prep Time: 20 Minutes
Cook Time: 20 Minutes

In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).

Meanwhile, in large saute pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking.

Add garlic and saute until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and saute 1 minute.

Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.

Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.