Cook the linguine according to the package directions. Drain and return it to the pot.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and cook for 30 seconds, stirring. Add the tomatoes, wine, red pepper, and ¾ teaspoon salt and bring to a boil.
Add the clams, cover, and cook until they open, 5 to 7 minutes. Discard any unopened clams.
Add the clams and sauce to the pot with the linguine and stir.
Divide among individual bowls and top with the tarragon. Serve with crusty bread, if desired.