I used store bought bread crumbs and toasted those per recipe. Definitely adds a yum factor. Might up the amount of red pepper and garlic next time. I only cooked the linguine about 7 1/2 minutes (was supposed to be 10 to al denté) in the boiling water. I finished cooking it, to al denté, in the clam sauce. Added the clams into the sauce same time I added the butter and parsley. The residual heat warmed them up and they didn't get rubbery. I know it's not traditional but I might throw some artichoke hearts in next time, or mushrooms, or both. Edit to add: Made the bread crumbs this time, great flavor but too much oil. I'll use 2 tablespoons next time. Also last time I used anchovy paste, this time I used fillets. Much much more flavorful with 5 fillets vs. paste. Also used only clam juice, no water and 1 full cup of wine.
