Rick'S Linguine With Clams

In a large pot over med heat combile 8 quarts of water to boil and salt. Add linguine and coo to 1 minut short of al dente. pasta should be quite firm.

Meanwhile, in a large saute pan over med heat, heat 8 tbs E.V.O.O until hot but not smoking. Add garlic and saute until just golden, 20-30 sec. Add onions and celery and cook until clear.About 5 min.

Add clams and 1 tbs of red pepper flakes and saute for a couple of minutes. Add wine, tomatoes with juice, chopped clams, and 1/2 cup of parsely and simmer, until uncovered, just until clams open, about 7-8 min

Reserve 1/2 cup of cooking water, than add drained linguine to pan. simmer, tossing occasionally, adding cooking water as needed. cook until linguine is just tender about 1-2 minutes. Remove from heat. add remaining 2 abs parsley, 1 tea red pepper flakes, and E.V.O.O, toss abd coat.