Place the scrubbed clams in a large bowl and cover with cold water mixed with 1/3 cup salt. Let them soak for 1-2 hours—this allows the clams to expel any remaining sand and grit from their shells. After soaking, drain and rinse the clams thoroughly under cold running water, discarding any that are already open or have cracked shells. Set the cleaned clams aside in a colander.

Bring a large pot of salted water to a boil for the pasta. While waiting, warm the olive oil in a large, deep skillet over medium-low heat. Add the thinly sliced garlic and cook gently for 2-3 minutes until fragrant but not browned—garlic that's too dark will taste bitter and ruin the delicate flavor of the clams. Stir in the finely chopped anchovies and red pepper flakes, cooking for another 1-2 minutes until the anchovies dissolve into a paste and perfume the oil. I like to watch this step carefully because the aromatics are building the entire foundation of the sauce's flavor.

Pour the white wine into the aromatic oil base and let it simmer for 1-2 minutes to cook off the harsh alcohol while concentrating the flavor. Crush the whole tomatoes by hand as you add them to the pan along with their juices. Stir in half of the fresh parsley, a pinch of salt, and the dried oregano. Bring the sauce to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the tomatoes begin to break down and the sauce develops a rich, unified flavor. The sauce should smell deeply savory and aromatic at this point.

Nestle the cleaned clams directly into the simmering tomato sauce from Step 3. Cover the skillet with a lid and steam for 8-10 minutes, shaking the pan gently halfway through. The clams will open as they cook—this is when they release their briny liquid into the sauce, which is liquid gold for flavor. Once most clams have opened, remove them from the pan with a slotted spoon and set aside on a cutting board. Discard any clams that have not opened, as these are not safe to eat.

By now the pasta water should be boiling. Add the linguine and cook for 2 minutes less than the package instructions specify—the pasta will finish cooking in the sauce, absorbing its flavors while reaching perfect al dente texture. Remove the clams from their shells and return them to the sauce. Drain the pasta, reserving about 1/2 cup of the starchy cooking water, then add both the pasta and reserved water to the sauce. Toss everything together over medium heat for 1-2 minutes, allowing the pasta to finish cooking and the starch to help bind the sauce. I always reserve that pasta water because it's the secret to a silky, cohesive sauce that clings to each strand.

Remove the skillet from heat and stir in the remaining fresh parsley along with a final drizzle of your best olive oil. Taste and adjust seasoning with salt if needed. Divide the pasta and sauce among warm bowls, making sure each serving gets several pieces of clam, and serve immediately while steaming hot.