A classic Linguine with Clams, with that Batali touch!

3 tablespoons extra-virgin olive oil
1 cup canned cherry tomatoes (roughly chopped with their juices)
4 cloves garlic (peeled, thinly sliced)
1 pound New Zealand cockles, or 24 Manila clams (scrubbed, rinsed)
1/2 cup dry white wine
1 tablespoon hot red pepper flakes
1 pound linguine
1/2 cup Italian parsley (finely chopped)
Kosher salt (to taste)

In a large pasta pot, bring 8 quarts of water to a boil and add 3 tablespoons of salt.
In a large skillet, over medium-high heat, heat the oil and tomatoes. Crust the tomatoes with a potato masher or the back of a wooden spoon and cook for 1-2 minutes. Push the tomatoes to the side and add the garlic, sauteeing until golden brown, about 2-3 minutes. Add the clams, wine, tomatoes, and pepper flakes, and cook until all the clams have just opened, about 7 to 8 minutes.
Meanwhile, drop the pasta into the salted water and cook according to the package directions to 1 minute short of al dente. It should still be quite firm. Reserve 1 cup of the pasta water, then drain the pasta in a colander and pour immediately into the skillet with the clams.
Cook over high heat for 45 seconds. Stir in the parsley, add some of the reserved pasta water if the sauce seems too dry, and serve in a large bowl.
Tip: Discard any clams that do not open while cooking as they have most likely gone bad.