This is the red version of his recipe. To make a more classic clam pasta, omit the tomato sauce and use white wine or vermouth instead of red.
1/4 cup olive oil
4 medium garlic cloves
4 cans (6.5 ounces each) chopped canned clams, juice drained and reserved
1/4 cup red wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup crushed tomatoes, or good-quality jarred Marinara
12 ounces linguine
2 tablespoons chopped fresh parsley
A block of Parmesan cheese
Add olive oil and garlic to a 12-inch skillet, turn heat to medium-high, and cook until garlic sizzles and turns golden. Add clam juice, wine, basil, and oregano; bring to a simmer. Reduce heat to medium-low and whisk in tomatoes. Continue to simmer until reduced to thin gravy consistency consistency, about 10 minutes. Turn off heat until ready to toss with pasta.
Meanwhile, bring 2 quarts of water to boil in a large soup kettle. Add pasta and a generous sprinkling of salt and, using back-of-the-box times as a guide, cook partially covered, and at first stirring frequently to prevent sticking, until just tender. Drain pasta and return it to the pot.
When ready to toss, add drained clams and parsley to sauce and heat through. Add sauce to pasta; toss to coat. Divide among plates and serve with a generous grating of cheese.