Linguine With Red Clam Sauce - cooking recipe

Ingredients

2 Tbsp. extra virgin olive oil
3 or 4 cloves garlic, finely minced
1 (2 lb.) can Italian plum tomatoes
1 (10 oz.) can minced clams (Progresso)
anchovy paste (optional)
1 tsp. crushed red pepper flakes
1 tsp. oregano
1 lb. linguine
grated Parmesan or Asiago cheese

Preparation

In a wide, heavy skillet (preferably nonstick), saute minced garlic in olive oil.
Add tomatoes with their juice and break them up with a wooden spatula.
Add juice from clams and anchovy paste, red pepper and oregano.
Simmer until sauce is thickened and oil floats free.