Step 1

Heat oil in a large saute pan over medium high.

Step 2

Add garlic and saute for 2-3 minutes, stirring often so the garlic doesn't burn.

Step 3

Add clams, crushed red pepper, salt, black pepper and dried parsley and stir to combine.

Step 4

Saute for 3-4 minutes stirring often until heated through.

Step 5

Deglaze the pan with white wine and simmer for 2 minutes stirring often to reduce slightly.

Step 6

Add crushed tomatoes and swirl water in empty can to get any tomatoes that may have been left behind and then stir the water into the pan.

Step 7

Bring to a simmer and then reduce to medium low and simmer for 10 minutes stirring periodically.

Step 8

Serve immediately over hot linguine with a sprinkle of Romano cheese.