At medium heat, add olive oil to skillet. Add pepper flakes, garlic, and anchovies. Cook until anchovies dissolve. Add thyme and wine, reduce a bit. Add clam juice, stir in clams, lemon zest. Drain cooked linguini, add to skillet and toss until well mixed. Add parsley, ground black pepper and salt to taste. Serve with crusty bread.
About Crouton deMenthe Amateur cook and barbecue fanatic.