Chopped Clams and Linguine in Wine Sauce

Burst tomatoes slightly open by lightly smashing them. Set aside.

Drop linguine in generously salted boiling water and cook according to package directions until al dente.

While linguine cooks, make sauce. Preheat a 13-inch skillet on medium heat. Add oil. Add shallot, garlic, red pepper flakes and anchovy paste. Cook, stirring occasionally for 1–2 minutes, until shallots are translucent. Stir in wine. Allow to boil for 30 seconds.

Add clam juice, salt, black pepper, and tomatoes. Allow to come to a boil. Cover and reduce heat. If using canned clams, simmer tomatoes for about 4 minutes to cook through. Add clams and cook for a minute, covered. If using fresh clams, add clams and bring to a boil after tomatoes simmer for 2 minutes. Continue to simmer for 2 additional minutes, covered.

Add lemon juice, then butter, stirring to incorporate. Thoroughly drain pasta when cooked. Add to sauce. Stir to combine. Adjust seasoning and lemon juice to taste. Serve with a garnish of chopped parsley.