Linguine in Smokin’ Clam Sauce

Cook the pasta according to the package directions. Drain and toss with a little olive oil to keep it from sticking together and cover to keep warm. Set aside.

Pour the oil form the clams into a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, 2 to 3 minutes. Stir in the smoked clams. Pour the juice from the canned tomatoes into the skillet and stir. Coarsely chop the tomatoes and add them to the skillet. Stir in the tomato sauce. Cover and simmer for 10 minutes, stirring occasionally to make sure nothing sticks to the bottom. Add salt and pepper to taste.

Arrange the cooked linguine on a serving platter. Pour the clam mixture over the top. Sprinkle with Parmesan and parsley. Squeeze the juice of one lemon wedge over the dish, and garnish with the remaining wedges. Serve immediately.