Linguine With Clam Sauce

• 1 pound dried linguine
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, thinly sliced
• 3 beefsteak tomatoes, diced
• 1 cup dry white wine
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 20 clams (such as littleneck or Manila), rinsed
• 1/4 cup fresh tarragon, chopped
• Crusty bread (optional)

1. Cook the linguine according to the package directions.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and cook for 30 seconds, stirring. Add the tomatoes, wine, red pepper, and 3/4 teaspoon salt and bring to a boil. Add the clams, cover, and cook until they open, 5 to 7 minutes. Discard any unopened clams.
3. After draining the linguine, return it to the pot and stir in the clams and sauce. Divide among individual bowls and top with the tarragon. Serve with crusty bread, if desired.
4. At the store, select tightly closed clams with shells free of chips and cracks. At home, remove the clams from the bag so they can breathe. Keep them on ice in the refrigerator, covered with a damp cloth, until you're ready to cook.

linguine, extravirgin olive oil, clove garlic, beefsteak tomatoes, white wine, red pepper, kosher salt, littleneck, fresh tarragon, crusty bread

Taken from www.myrecipes.com/recipe/linguine-with-clam-sauce-0 (may not work)