Linguine with red clam sauce

Ingredients:

• 550 g of young hard-shelled clams (about 16 pieces), cleaned of dirt
• 350 g of chopped clam meat (if using canned, drain the liquid first)
• 340 g of linguine pasta
• 1/2 cup dry white wine
• 800 g canned whole tomatoes, crushed by hand
• 3 thinly sliced ​​garlic cloves
• 2 anchovy fillets
• 1/2 tsp crushed red hot pepper
• 1/2 tsp dried oregano
• Coarse salt
• 3 tbsp. extra virgin olive oil
• 1/2 cup chopped parsley

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
2. Meanwhile, heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat.
   
   Add the garlic, anchovies, crushed red pepper, oregano, and 1/4 teaspoon salt. Cook for 1 minute, until the garlic is lightly golden. Add the wine and cook for 3 minutes, until the liquid has reduced by half.
   
   Add tomatoes and cook, stirring occasionally, for 5 to 7 minutes, until the sauce thickens slightly.
3. Add whole clams, cover and cook for 3 minutes, until just beginning to open.
   
   Add the clam meat and parsley. Cook for another 3 minutes, until the whole clams have fully opened (discard any that remain closed).
   
   Add the pasta and the remaining 1 tablespoon of olive oil and stir. Season with salt.