1

Scrub clams well under cold running water. Place in large pot of cold water; let soak a few minutes to release any residual grit, then drain. Repeat for several changes of water until no sand falls to bottom of pot.

2

Combine clams, wine, thyme, oregano, and garlic in large saucepan. Cover and cook over medium heat until clams open, about 5 minutes. Discard any clams that do not open. When cool enough to handle, remove clam meat from 12 shells and coarsely chop. Reserve remaining clams with meat still inside for garnish; reserve cooking liquid (including the garlic and herbs) separately.

3

Cook linguine according to package directions. Drain and place in warmed serving bowl; keep warm.

4

Meanwhile, heat oil in medium nonstick skillet over medium heat. Add tomatoes, 1 tablespoon basil, 2 tablespoons parsley, red pepper flakes, and salt. Cook, stirring, over medium heat, until tomatoes begin to break down, 5−10 minutes. Add reserved clam cooking liquid and canned clams and juice; reduce heat and simmer until thickened. Stir in chopped clam meat and heat through, about 1 minute. Pour over linguine, toss to coat, and garnish with reserved clam shells. Sprinkle with remaining 1 tablespoon parsley and 1 tablespoon basil and serve at once.

5

Serving size: about 1⅔ cups