Here’s What You’ll Need:
4 cloves garlic, crushed
¼ cup olive oil, divided
2 cans San Marzano plump tomatoes, pureed
1 tablespoon red pepper flakes
2 teaspoons chopped fresh basil
1 ½ teaspoons salt
1 (16 ounce) package linguine
1 pound littleneck clams
1 tablespoon chopped fresh parsley
Heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
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.
Add clams into the tomato mixture. Cook until sauce begins to bubble and clams open, about 7 minutes. Pour sauce over linguine and garnish with chopped parsley!
