Add olive oil and smashed garlic cloves to sauté pan over medium heat. Add cleaned clams and parsley. Toss clams until the garlic cloves turn light brown. Add white wine and reduce for 2 minutes.
Add clam juice and raise heat to high to reach a boil. Cover and reduce heat to medium for 5 minutes till clams have opened. Lower heat, add Rao’s Homemade® Arrabbiata Sauce and oregano, and cover to simmer for 10 minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to boil, cook Rao’s Homemade® Linguine until al dente, drain and set aside. Remove cooked opened clams from sauce and set aside in a bowl.
Add linguine to simmering sauce, toss gently and slide into serving bowl. Garnish with reserved clams, and dust with parsley and crushed red pepper.