Bring a large pot of generously salted water to a boil. Add linguine and cook for 9 to 10 minutes or until al dente. Reserve 1 cup of pasta water, then drain pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1 to 2 minutes until fragrant and lightly golden.

Stir in crushed tomatoes, dried oregano, and smoked paprika into the skillet. Simmer for about 5 minutes, stirring occasionally, until it thickens slightly.

Pour in white wine, stirring well. Let the sauce simmer for an additional 3 to 4 minutes until it reduces to a rich, creamy consistency.

Add the drained linguine to the skillet, gently tossing to coat with the sauce. Gradually pour in reserved pasta water until reaching desired consistency.

Remove from heat and let the pasta sit to absorb flavors. Serve hot, garnished with freshly chopped herbs or grated cheese if desired.