Step 1

Pulse 5 slices of day-old bread in a food processor along with the garlic, parsley, salt, and olive oil.

Step 2

Heat a large pan to medium and add all of the breadcrumb ingredients to the pan. Stir frequently and cook until the breadcrumbs turn golden (about 5-7 minutes).

Step 3

Bring a large pot of salted water to a boil.

Step 4

Separate the canned baby clams from their juice, reserving both.

Step 5

Heat a large pan to medium-low heat and add the extra virgin olive oil, garlic, and anchovies.  Cook until the garlic is golden and the anchovies dissolve (about 3 minutes).

Step 6

Meanwhile, begin cooking the linguine until 1 minute less than al dente.

Step 7

Add the hot red pepper flakes to the pan and cook for another 30 seconds. Add the white wine and turn the heat up to medium-high. Cook the wine for 2-3 minutes or until it slightly reduces then add all of the reserved clam juice.

Step 8

Turn the heat down to medium-low and add the baby clams to the pan. Mix well.

Step 9

Add the linguine to the pan.  Toss or mix with tongs to emulsify the sauce. Cook the pasta with the sauce for 1 minute or until the pasta just reaches al dente. If more sauce is needed, add a couple of ounces of reserved pasta water at a time. The pasta should have plenty of sauce, so add enough pasta water.

Step 10

Turn the heat off and add the butter and parsley. Mix well then taste test. Adjust salt and pepper levels if required. Serve in bowls along with the seasoned breadcrumbs on the side. Enjoy!