Step 1

Place a large pot of water on to boil and once boiling, lightly salt with kosher salt. Because salty anchovies are in this dish, try not to over salt the water. Once boiling add the linguine.

Step 2

While linguine is cooking, in a 12-14 inch skillet, heat the ¼ cup of olive oil over medium high heat and once hot, add the garlic and pepper flakes. Cook for 1-2 minutes or just before the garlic starts to brown.

Step 3

Add the anchovies and cook one minute. The anchovies will disintegrate into the oil.

Step 4

Add the oregano and the shell on little neck clams along with the white wine.

Step 5

Cover and cook over medium to medium high until the shells start to open, about five minutes. Try and control the heat so that the mixture bubbles but not at a full boil.

Step 6

Have two bowls standing by. Soon as you see one shell open, remove lid, lift it out with tongs and over one bowl, remove clam, again with tongs. Any liquid from the shell goes into this bowl as well. Place shell in second bowl. Repeat as each shell opens. At some point, several will open at once so remove cover and just remove as many as you can handle at once. Discard shells.

Step 7

Once pasta has reached a point where it is almost done but still a little chewy, using tongs, remove pasta from water and place in the pan that you cooked the clams in.

Step 8

Add pasta and cook for a few minutes until the pasta is tender and has absorbed a little of the liquid. If you need a little more liquid, add a small amount of pasta water.

Step 9

As the pasta cooks, add half the chopped parsley and half the cheese. Finally finish by pouring in the bowl with the clams and juice. Give it one last stir and pour everything into a serving bowl.

Step 10

Drizzle some olive oil over the top and sprinkle with the remaining parsley and cheese.