Ingredients:

• 3 tbs. Antica Italia Extra Virgin Olive Oil.
• 3 garlic cloves, crushed
• 2 pinches dried red pepper flakes
• 1 tbs dried parsley flakes
• 1/2 cup dry white wine
• 2 cans (14 ounces each) cherry tomatoes
• 1 jar (9.5 ounces) jar chopped clams
• 1 lb package Linguini (or pasta of your choice)

Preparation:

Heat Antica Italia Extra Virgin Olive Oil. in a deep frying pan. Add the garlic and pepper flakes and cook over low heat for 30 seconds. Add the parsley, wine and the cherry tomatoes. Crush the tomatoes with a fork. Increase the heat to medium, cover the pan and boil. When the ingredients reach a boil, turn the heat down and stir for 8-10 minutes, until the liquid is reduced by one half.

Add the clams, including the liquid. Add the red pepper flakes and any remaining seasoning, uncover the pan and cook until thick. Cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce. Serve immediately.