Linquine con le Vongole



3 tablespoons coarse sea salt
1 pound linguine

6 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 pound Manila clams
1 tablespoon red pepper flakes
1 cup dry white wine
1 can whole tomatoes in juice, coarsely chopped
1/2 cup fresh flat-leaf parsley, coarsely chopped

In a large pot over high heat boil linguine with salt 1 minute short of al dente. Meanwhile in a large saute pan over medium-high heat, add extra-virgin olive oil and saute garlic. Add clams and red pepper flakes, saute for 1 minute. Add wine, tomatoes with juice, and parsley and simmer uncovered for 7 minutes or until done. Add linguine to pan and simmer, tossing occasionally until tender. Plate, garnish with parsley, and serve immediately.