b'SERVES 4 TO 62 tablespoons olive oil 6 garlic cloves, thickly slicedBring a large pot of salted water to a boil. teaspoonredpepperflakes1cupfinelychoppedonion In a wide, deep saut pan, heat the olive oil over medium-high heat.1 cup white wineAdd the garlic, red pepper flakes and onion. Saut for 5 to 7 minutes,2 dozen littleneck or Manila clams, until the onions are well softened. well scrubbed 1 28-ounce can whole peeled Add the white wine and clams. Increase the heat to high and cook, tomatoes, chopped and uncovered, for 6 to 9 minutes, until the clams start to open. Add the drained, liquid reservedchopped, drained tomatoes, salt and pepper, and cook for 2 minutes,teaspoon saltstirring well. Add the reserved tomato juice and the stock, and continueteaspoon pepperto cook for 6 to 8 more minutes, until the liquids have reduced by a third.cup chicken stock Lower the heat to medium-high and cook until all the clams have opened.1 pound dried linguine Chopped fresh parsley, for garnishWhile the clams are cooking, prepare the pasta. Cook the linguine 2 minutes less than called for in the package directions. Drain, and add the pasta to the pan of clams. Cook for 2 to 3 more minutes, stirring well.Serve family style in a large bowl. Sprinkle with a bit of fresh parsley and serve immediately.SUGGESTED WINE PAIRING: LARDI DOLCETTO DACQUIstep-by-step'