4 (10 oz.) cans baby clams
2 (8 oz.) bottles clam juice
1 stick unsalted butter
1/8 c. olive oil
1 (2 oz.) can flat anchovies, chopped
1 tsp. oregano
1 tbsp. onion flakes
1/2 c. fresh chopped parsley
Black pepper
1 tbsp. chopped garlic
1/3 c. mashed canned tomatoes

Add all ingredients together. Bring to a boil and then simmer for 15 minutes. Stir in 1/2 cup flavored bread crumbs. Toss with linguine and serve. Extra sauce can be frozen.