1. Clean sand from clams: Place them in a large bowl and fill with enough cold water to cover. Let soak for 10 minutes. Drain and repeat 2 to 3 times. Scrub shells under running water to remove any dirt. If any clams are open, tap them; if they don't close discard them. Chill cleaned clams until ready to cook.

2. Bring a large pot of water to a boil over high heat. Cook linguine al dente, about 6 to 8 minutes. Drain, reserving 1/2 cup of the cooking water. Put noodles back in the pot and cover to keep warm.

3. While pasta cooks, heat oil in a large skillet over medium-high heat. Saute the leeks and garlic until they soften, about 2 minutes. Add wine, and cookuntil most of the liquid has evaporated, about 3 minutes. Add tomatoes, red pepper flakes, salt, black pepper, and reserved pasta water to the skillet. Simmer until the tomatoes begin to break down, about 4 minutes. Add clams to the skillet, cover, and steam 8 minutes or until they open. Discard any that remain shut.

4. Add clam-tomato mixture to pasta along with basil, parsley, and lemon juice; toss to mix. Divide among four plates and serve immediately.

Source: Hannaford fresh Magazine, September - October 2011