Linguine with Red Clam Sauce

From The North End Italian Cookbook

3 10-ounce cans of clams
1/4 cup olive oil
2 garlic cloves, minced
1 28-ounce can plum tomatoes, undrained
1 teaspoon each oregano and red pepper flakes
salt and pepper to taste
1 pound thin linguine
butter (optional)
grated Parmesan (optional)

1. Bring large pot of salted water to boil for cooking linguine.
2. Drain clams, reserving liquid.
3. Heat oil in a heavy, medium-sized skillet (preferably cast iron). Add garlic and saute until tender.
4. Place tomatoes in bowl and, with a fork, squeeze the pulp into the juice.
5. Add tomatoes and liquid to skillet and simmer over medium-high heat for 10 minutes.
6. Add salt and pepper, oregano, and red pepper flakes. Stir often with a wooden spoon.
7. Add clams and enough clam broth to make a pink sauce.
8. Adjust seasonings and cook for 5 minutes longer; remove from heat and reserve.
9. Cook linguine in boiling water, drain and put in a warm bowl.
10. Toss with a pat of butter (optional).
11. Cover linguine with some of the sauce and toss gently, adding salt and pepper if needed.
12. Serve immediately and pass remaining sauce and grated cheese at the table.

Serves 4-6

NOTE: I cut the recipe in half and use 2 6.5-ounce cans of clams.