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1. Fill 2 large pots with water, bring to a boil -- one for pasta and one for clams
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2. While water is coming to boil, prepare the ingredients for the sauce. In a bowl, combine the garlic, chipolte peppers, capers, anchovy paste, green olive paste, oregano, and thyme.
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3. When water for clams boils, add quartered onions, sliced lemons, and bay leaves. When the water for the pasta boils, add the spaghettini and sea salt and stir. From here, timing is essential; it is important for the 3 separate processes (clams, spaghettini, sauce)to be ready simultaneously, but whereas the pasta takes 5 to 7 minutes to cook, the clams and sauce need only be heated for 4 minutes.
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4. When approaching serving time, heat the butter and oil in a saucepan over medium-low heat and saute the garlic-herb mixture. Now add the clams to the boiling lemon water and stir. Saute the sauce and cook clams for 4 minutes -- you'll know when they're ready when teh shells open widely. Do not over cook the clams. Drain the clams in a colander, remove the bay leaves and lemon slices, and add clams to the sauce, turning off the heat. Stir together to evenly distribute flavors and cover.
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5. When pasta is done, drain pasta and mix sauce, pasta and parsley together.
