Linguine con Vongole Piccante Salsa (Linguini with Spicy Clam Sauce)

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook until al dente stage. Drain the pasta. and set aside.
2. Drain the clams, reserving 1/2 cup of the clam juice.
3. In a large sauté pan over medium heat, bring the olive oil to the ripple stage and add the butter. When the butter melts, add the garlic and cook, stirring, until fragrant. Do not allow it to brown, about 2 minutes. Add the pepper flakes and cook, stirring, for 30 seconds more.
4. Add the reserved clam juice and the crushed tomatoes. Increase the heat and bring to a boil.
5. When the clam juice/tomatoes come to a boil, lower the heat to accomplish a gentle simmer. Stir in the tomato paste, cover and cook the sauce at a simmer for 15 minutes.
6. If there are large chunks of tomato still in the sauce and it’s not to your liking, crush them using a potato masher to achieve the consistency you prefer.
7. Stir the clams, basil, and parsley into the sauce. Bring back to a simmer and season with salt and pepper to taste.
8. Add the drained pasta to the sauce and toss to combine evenly and to reheat the pasta.
9. For service, either divide the sauced pasta among warmed service bowls garnished with additional chopped parsley or, for a family-style service, plate the sauced pasta on a large service platter garnish with additional chopped parsley and serve.