The stuff you need:

1 package linguine pasta
splash olive oil
6-8 anchovy fillets (drain oil into pasta water)
6-8 cloves garlic, minced
1 small onion diced
2 TB butter
1/2 cup chopped fresh parsley ( or cilantro)
1 TB dried oregano
1 t ( or T) if you like spice! red pepper flakes
1 t ground black pepper
2 cans whole baby clams, drained- add juice to pasta water
1/3 c white wine ( a little more is ok)
1/4 c sour or heavy cream (optional)
1/4 c Parmesan cheese

What to do with the stuff: 😉

1.Bring a large pot of lightly salted water, clam juice & anchovy oil to a boil.
2.Cook linguine until “al dente” (tender- yet firm to the bite),approx 8 min drain well
3.Heat olive oil in a large skillet over medium-high heat.
4.Sautee anchovies until they start to dissolve into the oil
5.Add garlic and onion – continue cooking until soft
6.Stir in cilantro, parsley oregano, red pepper flakes, and black pepper
7.Add wine, and sour cream- optional
8.cover- reduce heat to medium-low
9.Add clams
10.Remove from heat add pasta stir well, cover let meld for about 3-5 min
11.Add Parmesan cheese, additional ground pepper to taste