Place the clams in a colander and then place that in a bigger bowl filled with cold water. Soak for 30 minutes and as they drink up the fresh water, they ‘spit’ the sand out. The colander allows the sand to fall to the bottom of the bowl, so the clams don't drink it back up. Once you have soaked the clams, dump the sand water and scrub each clam to remove any sand or grit from the shell.

Cut up ciabatta or sourdough into cubes and place in a food processor. Pulse until breadcrumb consistency is achieved. In a dutch oven or high walled skillet, melt 2 tbsp butter in the pan, once melted, add in the breadcrumbs, and minced garlic.

Toast about 5 minutes or until golden brown. Add 1 tbsp lemon zest, mix, and remove from skillet.

In a large pot, cook linguine al dente according to package instruction. Reserve 1 cup of the pasta water prior to draining.

Wipe out the dutch oven you prepared the breadcrumbs in. Over medium heat, add 3 tbsp olive oil, anchovies, shallot, thinly sliced garlic, red pepper flakes, kosher salt, and black pepper. Sauté for 3 minutes, anchovies will dissolve.

Add in the white wine and allow it to reduce by half, about 3-4 minutes. Once reduced add in the lemon juice.

Add the clams and cover to allow them to steam 5-7 minutes. Once they pop open, remove and place them in a bowl with tented foil. If the clams haven't open yet, give the pan a shake or gently tap on the clams. Sometimes they need some movement to pop open.

Once all clams are removed, add in 2 tbsp butter, 3 tbsp parsley and mix together till butter is melted. Add in the al dente linguine.

Using tongs, carefully toss the linguine in the sauce to coat. Use the pasta water and add a few splashes at a time till the sauce is silky.

Nestle the clams back into the pasta and top with the breadcrumbs, 1 tbsp fresh parsley, and 1 tbsp lemon zest. Enjoy!