- 1/4 cup olive oil
- 4 large cloves garlic, chopped
- 2/3 cup dry white wine
- 1/2 teaspoon dried thyme
- 1 pinch dried red-pepper flakes
- 3 cups canned crushed tomatoes in thick puree
- 1 cup bottled clam juice
- 1 1/4 teaspoons salt, more if needed
- 3/4 pound chopped clams, drained
- 1/3 cup chopped flat-leaf parsley
- 1/4 teaspoon fresh-ground black pepper
- 3/4 pound linguine
- In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the wine, thyme, and red-pepper flakes; bring to a simmer. Cook until reduced to about 1/3 cup, about 5 minutes.
- Add the tomatoes, clam juice, and salt. Raise the heat to moderate and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Add the clams and bring back to a simmer. Continue simmering until the clams are just done, about 1 minute longer. Stir in the parsley and black pepper. Taste the sauce for salt, and add more if needed.
- Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce.