Linguine with Red Clam Sauce

In a large pot of boiling salted water, cook the linguini, stirring frequently, until al dente, about 8 minutes. Drain in a colander.Heat the oil in a large skillet over medium-high heat. Add the chopped onion and ground red pepper and cook, stirring frequently, until softened, about 5 minutes. Pour in the red wine and cook until a syrup forms, about 4 minutes. Add the tomato sauce and clams with their juice and simmer for about 10 minutes.Add the cooked pasta and parsley to the clam sauce in the pan. Stir until the pasta is completely covered.