Linguine Puttanesca

1/4 Cup Olive oil
2 Large Garlic cloves; or more to taste, thinly sliced
2 Cup Chopped canned plum tomatoes
1/2 Cup Chicken stock
Salt
1 Pound Dry linguine or spaghetti
1/2 Cup Minced pitted black olives; up to 1
2 Tablespoon Chopped capers
1/4 Cup Finely chopped fresh Italian parsley
1/8 Teaspoon Dried red pepper flakes

TO PREPARE THE SAUCE: In a saucepan large enough to accommodate the sauce and the pasta, over medium heat, add the oil. Add the garlic and cook for a few seconds or just until it begins to turn golden. Add the tomatoes and
chicken stock and simmer for 2 to 3 minutes just to heat through. Keep the
sauce in the pan off the heat.

TO COOK THE PASTA: While the sauce is cooking, bring 4 quarts of salted
water to a boil. Add the linguine and cook for about 8 minutes or until
tender but still firm to the bite.

TO FINISH THE PASTA: Drain the linguine and return it to the sauce in the
pot off the heat. Toss the linguine with the tomato sauce, black olives,
capers, and parsley and season to taste with salt and red pepper flakes.