Cook the linguine according to package directions.
Meanwhile, heat the butter in a large saucepan over medium-high heat. Add the tomatoes and cook until soft, 10 minutes. Add the garlic, onion and red pepper flakes, stirring often, for 5 minutes.
Then, add the wine and bring to a boil. Cook for 2 minutes. Finally add the chicken broth, parsley and salt and pepper to taste.
Bring to a boil add the clams to the broth.
Bring the heat down to a simmer, cover and cook for 10-15 minutes or until the clams open. Discard any unopened clams.
Drain the cooked pasta and combine the broth, clams and pasta in a large bowl.
Top with grated parmesan cheese and chopped parsley.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/linguini-and-clams/