Linguine With Red Clam Sauce

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite about 11 minutes; drain.

Heat a large skillet over medium heat and add olive oil. Place anchovies in the hot oil pressing with the back of a wooden spoon until anchovies are melted in the oil 2 to 3 minutes. Add garlic shallot kosher salt red pepper flakes thyme oregano and basil; cook for 1 minute. Increase heat to medium-high and cook stirring frequently until onion and garlic start to soften 3 to 4 minutes.

Pour wine over onion mixture and cook 1 to 2 minutes. Mix clams and their juice into onion mixture; cook and stir for 2 to 3 minutes. Stir tomatoes into clam mixture and cook until sauce is heated through 2 to 3 minutes; season with salt and black pepper. Add linguine and 1/2 of the parsley to sauce and mix. Garnish with remaining parsley and lemon zest.