Source: Linguine with Red Clam Sauce, Bon Appétit, November 2000
1 tablespoon olive oil
1 cup chopped onion
6 canned anchovy fillets, drained, chopped
3 large garlic cloves, chopped
½ teaspoon dried crushed red pepper
2 14 ½-ounce cans Italian-style diced tomatoes
4 6 ½-ounce cans chopped clams
½ cup dry red wine
3 tablespoons tomato paste
1 pound linguine, freshly cooked
Chopped fresh parsley
Grated Parmesan cheese (optional)
Heat oil in heavy large pot over medium-high heat. Add onion and sauté 3 minutes. Add anchovies, garlic and dried red pepper; sauté 2 minutes. Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.
Add linguine to sauce and toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with parsley. Serve with Parmesan cheese, if desired.