|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.