Linguine with Red Clam Sauce

1 6 oz can of clams (next time I may throw a second can in)
2 tbsp EVOO
1 large clove of garlic, minced
1 28 oz can of plum tomatoes, undrained
salt and black pepper
1/4 to 1/2 tsp red pepper flakes
1 tsp oregano
1/2 lb whole wheat linguine
1/2 tbsp butter
**freshly grated asiago cheese and freshly chopped parsley to top pasta

Bring a pot of salted water to boil for cooking the pasta.  Drain the clams, reserving the liquid.  Heat the EVOO in a large skillet.  Add garlic and saute until tender.  Place tomatoes n a large bowl and using a fork, squeeze the pulp from the tomatoes and mash the tomatoes slightly.  Add to the skillet and simmer on medium high heat for 10 minutes, stirring often.  Add salt, pepper, oregano, and red pepper flakes.  Stir well.  Add clams and enough of the clam liquid to make the sauce slightly pink.  Continue to cook over medium heat for 10 minutes.  Stir often.  Remove from heat.  Cook pasta to al dente, drain, and toss with the butter.  Toss pasta with clam sauce.  Top each serving with cheese and parsley.  Serve with a salad for a dinner for 2.