Linguine with Red Clam Sauce

Thinly slice the garlic.

Heat olive oil in a large skillet over medium heat.

Add the sliced garlic and red pepper flakes to the hot oil and sauté until fragrant, being careful not to burn the garlic.

Add the cans of peeled tomatoes to the skillet.

Use a food chopper or the back of a spoon to break up the whole tomatoes in the pan.

Season the sauce with salt and black pepper to taste.

Pour in the white wine, stir to combine, and let the sauce simmer.

Add all four cans of clams, including their juice, to the sauce. Stir well and allow it to continue simmering while you cook the pasta.

Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente.

Using tongs, transfer the cooked linguine directly from the pot into the skillet with the clam sauce. A little pasta water coming along is fine.

Toss the linguine and sauce together until the pasta is fully coated.

Transfer the pasta to a large serving platter or individual bowls.

Garnish with freshly ground black pepper and grated Parmesan cheese before serving.