Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Once hot, add the shallot and garlic and sauté for 3 minutes until softened, being careful not to burn the garlic. Add the anchovy filets and sauté for 1 minute, mashing the anchovies into a paste. Season with 1 teaspoon crushed red pepper.

Add the cherry tomatoes and cook for 3 to 4 minutes until the skins begin to soften. Add the tomato paste and stir to coat. Cook for 1 to 2 minutes until the paste begins to stick to the pot and deepens in color.

Pour in the reserved clam juice (about 1 cup) along with ½ cup water. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 to 30 minutes until the sauce reduces and thickens. Lightly crush the tomatoes into the sauce. Taste and season with salt and pepper.

As the sauce simmers, bring a large pot of generously salted water to a boil. Add the linguine and cook according to package instructions. Reserve ¼ cup pasta water and drain the pasta.

Add the reserved chopped clams, minced parsley, and lemon juice to the sauce and stir to coat. Simmer for 2 to 3 minutes.

Add the cooked linguine and toss to coat, adding the pasta water if needed to loosen up the sauce and coat the linguine (you may not need it). Taste and season with salt and pepper. Turn off the heat.

Transfer the linguine and clam sauce to a large serving platter and finish with the reserved minced parsley. Enjoy!