Fill a large pasta pot with water and place over high heat. Add a generous amount of salt and bring to a boil. Add the pasta, stir to separate, and cook for 10 minutes, until al dente. Drain well and toss with a little oil so the pasta doesnâ€™t stick together.
Heat a 2-count drizzle of olive oil in a large pot and set over medium heat. Add the anchovies, garlic, onion, red pepper flakes, capers, and 1/2 cup of basil. SautĂ© for a minute, until fragrant. Hand-crush the tomatoes to break them up into chunks. Pour them into the pan (be carefulâ€”nothing splashes quite like tomatoes) and simmer down the tomatoes until pulpy. This will take about 15 minutes. Nestle the clams in the tomato mixture and toss everything together with a large spoon. Pour in the wine and cover the pot to let the clams steam open, about 10 minutes. Add the linguine; then fold in the remaining basil, lemon juice, and some salt and pepper. Give it a good toss with more olive oil. Serve the pasta family-style on a large platter.
Edited: October 14th, 2009