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1
This sauce can be made with or without tomatoes.
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2
If you're using tomatoes in the sauce, score the skins on the bottom of the tomatoes with a large X, being careful not to cut deeper than the skin.
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3
Bring a small pot of water to a rolling boil, add the tomatoes and cook 1 minute then remove with slotted spoon or tongs, cool a minute or 2 until you can handle, then peel the skin and dice the tomato into small pieces.
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4
Place the clams, wine and clam juice in large pot and bring to a boil, cover, reduce heat to a simmer and cook 8 to 10 minutes to open the clam shells.
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5
Scoop out the clams and shuck them, place in food storage container and cool completely.
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6
Store the clams in the refrigerator until ready for use.
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7
Strain the stock and reserve, wipe out the pot and return to the heat.
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8
Meanwhile, make a seafood paste by adding the red onion, chile pepper, lemon zest, garlic, thyme, parsley, and bay leaves to the food processor and pulse-chop into a thick, but finely chopped, speckled paste.
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9
Heat about 1/4 cup olive oil, 4 turns of the pan, in the clam pot over medium to medium-high heat.
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10
Add the anchovy filets and melt them into the oil, 1 minute or so, then add the paste and stir 2 minutes.
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11
Add the reserved stock and stir to combine.
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12
Add the tomatoes, simmer 5 minutes, then cool the sauce completely and store for make-ahead meal.
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13
To serve, bring a large pot of water to boil for pasta.
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14
Salt water and cook pasta to al dente.
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15
Meanwhile, heat the sauce over medium heat.
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16
Once the pasta has been dropped to cook, stir the clams into the sauce and simmer a few minutes.
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17
Add a ladle of starchy cooking water to the sauce and toss with pasta 1 to 2 minutes for the flavors to combine and absorb into the pasta.
