Cook linguine according to directions on package. Drain clam juice into another container. Heat olive oil in 3 quart or larger saucepan over medium-high heat. Cook the garlic in oil, stirring frequently, until golden. Stir in tomatoes and cracked red pepper. Cook 3 minutes, stirring frequently. Stir in clam juice. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes. Stir in clams, parsley and salt. Cover and simmer about 15 minutes, stirring occasionally, until clams are tender. Spread over cooked linguine and serve with garlic bread.