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1
A Neopolitan custom is to let the clams soak in very cold water with a tsp of salt and the juice of one lemon for about 1/2 hour.
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2
This will remove any sand or grit in the clams.
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3
This step is optional, but I do suggest that you at least scrub the outer shells of the littlenecks quite well with a vegetable brush.
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4
Bring a large stockpot of water to a boil for the linguini.
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5
In another pan, heat olive oil over medium high heat.
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6
Add shallots and crushed red pepper and saute until shallots are softened.
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7
Add chopped garlic and anchovies, and saute until anchovies begin to melt into the olive oil, careful not to let garlic get too dark.
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8
Carefully add chopped tomatoes with their liquid.
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9
Stir to combine, and add dried basil and oregano.
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10
Cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini.
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11
Add little neck clams to the simmering tomato sauce, stir to coat well, and cover.
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12
While clams begin to steam in sauce, generously salt the boiling pasta water, add linguini, and cook until al dente, (about 7 minutes).
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13
As clams begin to open, I remove them to a large bowl and cover, until pasta and remaining clams are cooked.
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14
Drain pasta, and transfer to a serving bowl.
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15
Top with tomato sauce and toss with chopped fresh basil.
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16
Finally, add cooked clams over top the pasta, still in their shells.
