Process the day-old bread with the minced garlic, parsley, salt, and olive oil until coarse crumbs form. The mixture should look evenly moistened, with small pieces that will toast instead of clump.

Warm a large pan over medium heat and toast the breadcrumb mixture for 5 to 7 minutes, stirring often. Take the pan off the heat when the crumbs are golden and smell nutty, before the garlic darkens.

Bring a large pot of salted water to a full boil. Keep the water actively bubbling so the linguine cooks evenly.

Drain the baby clams over a bowl, keeping the clams and their juice separate. The reserved liquid will become the briny backbone of the pan sauce.

Set a large skillet over medium-low heat and add the extra virgin olive oil, sliced garlic, and anchovy fillets for about 3 minutes. Stir until the anchovies disappear and the garlic turns pale golden with a fragrant, mellow aroma.

Cook the linguine in the boiling water, stopping 1 minute before it reaches al dente. The noodles should still have a firm center because they will finish in the skillet.

Stir the red pepper flakes into the garlic oil for 30 seconds, then pour in the wine and raise the heat to medium-high. After 2 to 3 minutes, the wine should smell less sharp and look slightly reduced.

Pour all of the reserved clam juice into the skillet, then lower the heat to medium-low. Listen for a gentle sizzle rather than a hard boil.

Add the baby clams and fold them through the liquid. Warm them gently for 1 to 2 minutes so they heat through without becoming chewy.

Transfer the linguine directly into the skillet and toss with tongs for 1 minute, adding reserved pasta water a couple of ounces at a time when needed. The sauce should turn silky and cling to the pasta while the linguine reaches al dente.

Turn off the heat, then toss in the cubed butter and parsley before tasting and adjusting salt and pepper if needed. The butter should melt into a glossy sauce that leaves a light coating on the pasta.