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This recipe came to us from Epicurious
1 tablespoon olive oil
1 cup onion, chopped
6 anchovy fillets, chopped
3 large garlic cloves, chopped
½ teaspoon dried crushed red pepper
2 14.5-ounce cans Italian-style diced tomatoes
2 lbs. fresh whole Manila clams (or 4 6.5-ounce cans chopped clams)
½ cup dry red wine
3 tablespoons tomato paste
1 pound linguine, freshly cooked
Chopped fresh parsley
Grated Parmesan cheese (optional)
Heat oil in heavy large pot over medium-high heat. Add onion and sauté 3 minutes. Add anchovies, garlic and dried red pepper; sauté 2 minutes. Mix in tomatoes with juices, whole clams (include can juices, if using canned), wine and tomato paste. Bring sauce to boil. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.
Add linguine to sauce and toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with parsley. Serve with Parmesan cheese, if desired.