Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 6 canned anchovy fillets, drained, chopped
• 3 large garlic cloves, chopped
• 1/2 teaspoon dried crushed red pepper
• 2 14 1/2-ounce cans Italian-style diced tomatoes
• 4 6 1/2-ounce cans chopped clams
• 1/2 cup dry red wine
• 3 tablespoons tomato paste
• 1 pound linguine, freshly cooked
• Chopped fresh parsley
• Grated Parmesan cheese (optional)

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Instructions

1. 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.
2. 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.