In a large saucepan, cook garlic in olive oil for 1 minute. Add marinara sauce and hot cherry peppers, seeded and sliced.
Drain chopped clams, reserving 1 cup liquid. Add clam liquid to the marinara; set clams aside. Simmer sauce for 5 minutes, uncovered, stirring occasionally. Add clams and simmer 1 additional minute. Stir in chopped parsley.
Toss sauce with 1 pound cooked linguine and serve immediately. Garnish with parsley and basil, if desired.