Linguine with Red Clam Sauce

Ingredients List
2 1/2 dozen little neck clams	red pepper flakes to taste
5 cloves of garlic peeled & crushed	2 16 oz cans of San Marzano whole tomatoes, pureed for 10 seconds until just smooth
1/4 cup extra virgin olive oil 1lb linguine	Handful of fresh Italian parsley, chopped

Directions

Under cold running water, scrub the clams. Drain and set aside. In a large sauce pan, saute the garlic in the oil until golden. Add the red pepper flakes, tomatoes, and simmer over low heat about 15 minutes. Add the clams, cover for approximately 7 minutes until the clams open. Add the parsley. Serve over a pound of linguine.

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