¼ cup extra-virgin olive oil
1 teaspoon red pepper flakes
4 to 6 cloves garlic, finely minced
6 to 7 flat fillet of anchovies, drained
2 tablespoons fresh thyme leaves or 1½ teaspoon dries thyme
1 cup dry white wine
1 cup clam juice or chicken stock
1 10-ounce can whole baby clams
1 lemon, zested
1 pound linguini, cooked al dente, about 6 to 7 minutes
¼ cup chopped Italian flat leaf parsley
Season to taste with coarse salt and fresh ground black pepper

Heat a large skillet over medium heat. Add olive oil, red pepper flakes, garlic and anchovies until anchovies melt into the oil. Add thyme and wine. Reduce wine for about 1 minute. Add clam juice or chicken stock. Stir in clams and lemon zest. Drain linguine. Add pasta to skillet and toss with sauce 2 to 3 minutes. Add parsley, salt and pepper to taste. Serve with baguette or French bread for mopping up juices.