Linguine With Red Clam Sauce

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1/4 cup olive oil

4 large cloves garlic, chopped

2/3 cup dry white wine

1/2 teaspoon dried thyme

Pinch dried red-pepper flakes

3 cups canned crushed tomatoes in thick puree (one 28-ounce can)

1 cup bottled clam juice

1 1/4 teaspoons salt, more if needed

3/4 pound chopped clams, drained (about 1 1/2 cups)

1/3 cup chopped flat-leaf parsley

1/4 teaspoon fresh-ground black pepper

3/4 pound linguine

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