Linguine With Red Clam Sauce

• 1 (16 ounce) package linguine (such as Barilla(R))
• 3 tablespoons extra-virgin olive oil
• 1 (2 ounce) can anchovy fillets, drained
• 6 cloves garlic, minced
• 1 shallot, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 small onion, finely chopped
• 1/2 cup dry red wine
• 2 (14 ounce) cans baby clams, 1 can drained
• 1 (28 ounce) can crushed tomatoes
• salt and ground black pepper to taste
• 1/2 cup chopped fresh parsley
• 1 teaspoon lemon zest

1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. Heat a large skillet over medium heat and add olive oil. Place anchovies in the hot oil, pressing with the back of a wooden spoon until anchovies are melted in the oil, 2 to 3 minutes. Add garlic, shallot, kosher salt, red pepper flakes, thyme, oregano, and basil; cook for 1 minute. Increase heat to medium-high and cook, stirring frequently, until onion and garlic start to soften, 3 to 4 minutes.
3. Pour wine over onion mixture and cook 1 to 2 minutes. Mix clams and their juice into onion mixture; cook and stir for 2 to 3 minutes. Stir tomatoes into clam mixture and cook until sauce is heated through, 2 to 3 minutes; season with salt and black pepper. Add linguine and 1/2 of the parsley to sauce and mix. Garnish with remaining parsley and lemon zest.

linguine, extravirgin olive oil, anchovy, garlic, shallot, kosher salt, red pepper, thyme, oregano, dried basil, onion, red wine, baby clams, tomatoes, salt, parsley, lemon zest

Taken from www.allrecipes.com/recipe/244771/linguine-with-red-clam-sauce/ (may not work)