Ingredients

• 6 tablespoons extra virgin olive oil
• 6 garlic cloves, sliced
• 4 anchovies, sliced
• 2 lbs Manila Clams, rinsed
• ¼ teaspoon peperoncino hot chili peppers
• ¼ teaspoon dry oregano
• 1 pound linguine pasta
• ¾ cup chopped fresh Italian parsley

Directions

1. Bring a large pot of water to boil for pasta
2. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat
3. Add sliced garlic and cook until sizzling, about 1 to 2 minutes
4. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes
5. Add the clams to the skillet, along with the peperoncino and oregano
6. Ladle in about 2 cups water
7. Bring to a simmer and cover until clams open, about 5 to 7 minutes
8. As the clams open, remove to a bowl and shuck clams from shell
9. Increase heat to high and add ½ cup of the parsley
10. Cook until sauce is reduced by half
11. When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce and drizzle with remaining 2 tablespoons olive oil
12. Cook and toss until the pasta is coated with the sauce
13. Add shucked clams and remaining 2 tablespoons chopped parsley
14. Cook a minute more to blend the flavors and serve