Soak the clams in salted water for at least 2 hours to purge any sand.

In a skillet, sauté garlic in olive oil, then add the clams. Pour in the white wine and cook until the clams open. Once opened, strain the cooking liquid and set it aside. Discard any clams that did not open.

Cut the cherry tomatoes in half.

In the same skillet, add more olive oil, garlic, red pepper flakes, and the anchovy fillets. Sauté, then add the cherry tomatoes. Cook for 5 minutes, then add the reserved clam cooking liquid and cook for another 5 minutes. Add the clams.

Cook the linguine and drain it while still al dente. Add it directly to the skillet with the sauce and clams. Add chopped parsley to flavor and create a creamy, well-blended dish.

Toss over high heat, adding a ladle of pasta cooking water if needed, and mix until the linguine with clams is creamy and well combined.