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1
Bring a large pot of salted water to boil.
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2
Once it is boiling, slip the linguine into the pot and cook until al dente.
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3
Drain the pasta, reserving the cooking water.
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4
Heat 4 tablespoons of the olive oil in a large, deep straight-sided skillet or Dutch oven over medium heat.
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5
Toss in the sliced garlic, and cook until garlic is sizzling, about 1 to 2 minutes.
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6
Season with the peperoncino, let toast for a minute, then pour in the tomatoes.
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7
Rinse out the tomato can with a cup of the reserved pasta cooking water, pour it into the sauce, and stir.
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8
Season with the salt, and bring to a simmer.
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9
Cook, uncovered, to thicken the sauce and develop the flavors, about 8 to 10 minutes.
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10
Add the clams to the sauce, and cover the pan.
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11
The clams will take about 7 to 8 minutes to open.
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12
Check them occasionally, removing to a bowl any that have opened fully.
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13
Carefully remove hot clam meat from the shells, using a towel if the clams are too hot to handle comfortably.
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14
Once all of the clams have opened and been removed, add the shredded basil to the sauce.
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15
Add the cooked linguine to the sauce.
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16
Drizzle with remaining 2 tablespoons olive oil, and put the shucked clams back in.
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17
Toss for a minute to coat the pasta with the sauce, and serve.
