add oil, garlic, anchovies, red pepper, thyme, oregano to pot over medium heat
when anchovies fall apart, add cheese (if using) add wine, clams, clam juice
reduce sauce a bit - like 10 minutes
boil linguini until al dente - transfer to clam sauce along with 1/2 cup of pasta water
add parsley, add finishing olive oil (1 tbsp or so), salt & pepper
toss pasta in sauce, serve
while I'm using canned clams, this could easily be adapted to whole fresh clams - figure 35-40 clams, scrubbed, cooked in garlic/anchovy/oil + pasta water (maybe 2 cups), remove and shuck clams as they open, cut up if desired...