Linguine with Red Clam Sauce

• 1/2 teaspoon kosher salt, plus more for pasta pot
• 1 pound linguine
• 6 tablespoons olive oil
• 6 garlic cloves, sliced
• 1/4 teaspoon peperoncino flakes
• 28-ounce can plum tomatoes, preferably San Marzano, crushed by hand
• 36 littleneck clams, scrubbed
• 10 large fresh basil leaves, shredded

1. Bring a large pot of salted water to boil.
2. Once it is boiling, slip the linguine into the pot and cook until al dente.
3. Drain the pasta, reserving the cooking water.
4. Heat 4 tablespoons of the olive oil in a large, deep straight-sided skillet or Dutch oven over medium heat.
5. Toss in the sliced garlic, and cook until garlic is sizzling, about 1 to 2 minutes.
6. Season with the peperoncino, let toast for a minute, then pour in the tomatoes.
7. Rinse out the tomato can with a cup of the reserved pasta cooking water, pour it into the sauce, and stir.
8. Season with the salt, and bring to a simmer.
9. Cook, uncovered, to thicken the sauce and develop the flavors, about 8 to 10 minutes.
10. Add the clams to the sauce, and cover the pan.
11. The clams will take about 7 to 8 minutes to open.
12. Check them occasionally, removing to a bowl any that have opened fully.
13. Carefully remove hot clam meat from the shells, using a towel if the clams are too hot to handle comfortably.
14. Once all of the clams have opened and been removed, add the shredded basil to the sauce.
15. Add the cooked linguine to the sauce.
16. Drizzle with remaining 2 tablespoons olive oil, and put the shucked clams back in.
17. Toss for a minute to coat the pasta with the sauce, and serve.

kosher salt, linguine, olive oil, garlic, peperoncino flakes, tomatoes, littleneck clams, basil

Taken from www.epicurious.com/recipes/food/views/linguine-with-red-clam-sauce-385292 (may not work)