2 (6-1/2 oz) cans chopped clams, undrained
1 T extra virgin olive oil
3 garlic cloves, pressed or minced
2 T anchovy paste or minced fillet of anchovy
1/4 c finely chopped parsley
1 (14-1/2 oz) can diced tomatoes, undrained
1/2 t freshly ground black pepper
2 T fresh lemon juice
1/4 c white wine
1 lb linguine
Drain the clams, but reserve the juice. Set clams and juice aside. Saute garlic in olive oil. Stir in anchovy paste. Ad parsley, clam juice, tomatoes, and pepper. Mix well and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
Meanwhile, cook the pasta till it's just al dente. Add clams, lemon juice, and wine to sauce. Heat through. Do not let the sauce boil once the clams are in it or they will become tough.
Toss sauce with linguine and serve very hot.
For the tomatoes, it's nice to use a seasoned type such as Del Monte Fresh Cut with Garlic and Onion. Don't omit the anchovy! Even if you don't like anchovy, it really brings out the flavor of this sauce.