With a small knife remove the meat from 24 of the largest clams, discarding the shells, and in a food processor pulse just until chopped coarse. In a large pot heat the olive oil over moderately high heat and quickly toast the sliced garlic until just golden. Add the hot pepper flakes and stir. Add the reserved cooking liquid from the clams and bring to a simmer. Stir in the pureed clams and simmer for 2 minutes. Add the linguine, parsley, basil, remaining clams in their shells, salt and pepper and toss to combine. Serve immediately.