The Ultimate Linguine With Clam Sauce

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4 ripe heirloom or vine tomatoes, optional


4 pounds cherry stone clams, scrubbed

1 cup dry white wine or crisp, light bodied beer

1 (8-ounce) bottle clam juice

Fresh Seafood Seasoning Paste

1 small red onion, coarsely chopped

1 red chile pepper, coarsely chopped

Zest of 1 lemon

3 to 4 large cloves garlic, peeled

About 1 tablespoon fresh thyme leaves

1/4 cup packed fresh parsley leaves

2 fresh bay leaves

1/4 cup extra-virgin olive oil

5 to 6 anchovy filets

1 pound linguini, or flavor-infused long cut pasta such as pepperoncini or lemon-flavored spaghetti or linguini

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