Pulse the bread, garlic, parsley, salt, and olive oil in a food processor until the bread forms coarse, seasoned crumbs. The mixture should look evenly moistened, with small pieces rather than a paste.

Warm a large pan over medium heat, then cook the breadcrumb mixture for 5 to 7 minutes, stirring often. Take the pan off the heat when the crumbs are golden and smell toasted, not dark or bitter.

Bring a large pot of salted water to a full boil. The water should bubble steadily enough that the linguine moves freely once added.

Drain the baby clams through a fine strainer, reserving the liquid in a bowl and keeping the clam meat separate. The reserved liquid should be clear of any grit or shell fragments.

Set a large skillet over medium-low heat and add the extra virgin olive oil, sliced garlic, and anchovy fillets. Cook for about 3 minutes, until the anchovies disappear into the oil and the garlic is lightly golden.

Add the linguine to the boiling water and cook it until it is 1 minute shy of al dente. Before draining, reserve the pasta water so there is plenty available for finishing the sauce.

Stir the red pepper flakes into the skillet for 30 seconds, then raise the heat to medium-high and pour in the white wine. After 2 to 3 minutes, the wine should reduce slightly and smell mellow rather than sharply alcoholic.

Pour all of the reserved clam juice into the skillet, lower the heat to medium-low, and stir in the baby clams. The liquid should simmer gently, not boil aggressively around the delicate clams.

Transfer the undercooked linguine to the skillet and toss it through the sauce for 1 minute, adding reserved pasta water as needed. The strands should reach al dente and look coated in a loose, glossy sauce rather than sitting in a watery pool.

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 shiny coating that clings to the linguine; divide into bowls with breadcrumbs alongside.