Instructions: Heat oil in a large skillet (I used about 1/2 tbsp. It could be omitted). Add onion and saute 3 minutes. Add anchovies, garlic and red pepper. Saute 2 minutes. Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes. Add linguine to sauce and toss to coat. Season with salt and pepper. Sprinkle with parsley before serving.

Serves 4 - 6

NOTES : We loved this! Its my new official favorite clam sauce recipe. Good enough for company. I used 9 oz fresh linguine. It was enough for me and hubby, with a lunch size leftover portion. Its rather salty. Next time Ill used no-salt added tomato paste. I stirred in the parsley right at the end of cooking. Also, I strain the clam juice to remove grit before adding. And I dont add the clams until towards the end. If you want a thinner sauce, decrease the tomato paste.

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