In a large stockpot, bring salted water to a boil. Add the linguine to the boiling water and cook until al dente
according to package instructions. Drain
, reserving 1/4 cup pasta
Meanwhile, heat the olive oil in a large saute pan over medium-high heat, until it ripples (don't let the oil smoke). Add the garlic and cook until edges are lightly browned. Add the clams and jalapeno, and cook for a minute. Add the wine
, tomatoes and their juice and half of the parsley, and cook until the clams
open, about 10 minutes.
Add the linguine
to the clam sauce
and toss to coat, adding pasta water if needed. Toss in the remaining parsley.