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1
For the broth: Bring the wine and 1 cup water to a boil in a stockpot over high heat.
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2
Add the clams and cook until opened, about 5 minutes.
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3
Remove clams with a slotted spoon to a bowl.
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4
Discard any clams that do not open.
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5
When cool enough to handle, remove the clams from the shell and coarsely chop.
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6
Bring the broth back to a boil, add the mussels and cook until the mussels open, discarding any that do not open.
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7
These mussels are added just to flavor the stock.
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8
After you remove them, eat them or reserve for another use (remove from the shell, store in a container with a tight fitting lid and refrigerate for up to 1 day).
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9
Strain the cooking liquid through a mesh strainer lined with cheesecloth into a bowl.
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10
You should have 2 cups of liquid.
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11
For the breadcrumbs: Heat the oil in a medium saute pan over medium heat until it begins to shimmer, add the anchovies and cook until melted into the oil.
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12
Add the breadcrumbs and cook, stirring constantly, until lightly golden brown, and then season with salt and pepper.
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13
For the pasta: Bring a large pot of salted water to a boil.
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14
Cook the linguine to al dente according to package instructions.
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15
Reserve 1 cup of the pasta water and then drain the pasta well.
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16
Heat the oil in a large saute pan over medium heat.
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17
Add the garlic and chile flakes, and cook until soft, 1 minute.
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18
Add the clam broth and cook until reduced by half.
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19
Whisk in the butter, creme fraiche and chopped clams, and cook until thickened.
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20
Add the basil, parsley, oregano and zest, and season with salt and pepper.
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21
Add the pasta and cook, tossing constantly, until the pasta is coated.
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22
If the mixture is too dry, add some of the reserved pasta water.
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23
Divide the pasta among the bowls, and top with some of the breadcrumbs.
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24
Garnish with parsley leaves.
