Linguine in Spicy Red Clam Sauce

• 1 lb linguine
• 2 tablespoons olive oil
• 2 large garlic cloves, chopped
• 14-12 teaspoon hot red pepper flakes
• 0.5 (1 ounce) canflat anchovy, drained, reserve the oil, chopped
• 2 (6 1/2 ounce) canschopped clams, drained with juices reserved
• 2 (14 1/2 ounce) cans diced tomatoes, no-salt added
• 1 (2 1/4 ounce) cansliced black olives, drained
• 12 cup white wine 1 cup thinly sliced green onion
• 13 cup chopped fresh basil

1. Cook linguine according to package directions.
2. Meanwhile, heat olive oil in a large skillet over medium heat.
3. Add garlic and stir in the pan for 30 seconds.
4. Add pepper flakes, anchovies, reserved clam juice, tomatoes, olives and wine.
5. Bring to a simmer and cook for 10 minutes.
6. Add clams, anchovy oil, green onions and basil.
7. Simmer for 1 minute, or until heated through.
8. Drain pasta and toss with the sauce.
9. Serve immediately.

linguine, olive oil, garlic, hot red pepper, canflat anchovy, canschopped clams, tomatoes, black olives, white wine, fresh basil

Taken from www.food.com/recipe/linguine-in-spicy-red-clam-sauce-403083 (may not work)