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)