Linguine with Clams (Linguine con le Vongole)

Ingredients

• 14  frangelico whole coarsely chopped canned
• 3 tablespoons sea salt 
• 1 pound littleneck clams scrubbed
• 1 cup wine dry white
• 0.5 cup parsley fresh coarsely chopped
• 4 cloves garlic thinly sliced
• 1 pound pasta 
• 12 tablespoons olive oil extra virgin extra-virgin
• 1 tablespoon pepper red

Equipment

• frying pan
• pot

Directions

1. In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
2. Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking.
3. Add garlic and sauté until just golden, about 30 seconds.
4. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute.
5. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
6. Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist.
7. Remove from heat.
8. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat.
9. Transfer to serving dish and serve immediately.