In a food processor or a blender mix together the garlic, parsley, anchovy, basil, capers, shallot, lemon zest and olive oil until a paste resembling a pesto is made.
Shuck the clams and set the meat aside
Have a pot of heavily salted water going at a rapid boil for the pasta. If you are using fresh pasta it will only take a minute or two to cook, so we will cook it during the recipe. If you are using dried pasta give your self 7-9 minute for that pasta to cook.
In a large sauce pan over medium-high heat with olive oil, sauté the cherry tomatoes. As they start to soften, using your spoon press them down to release their juices. Add in a pinch of red chili flakes.
Drop your pasta into the boiling slated water
Add the anchovy mixture to the tomatoes and continue to sauté. Be careful the mixture does have raw garlic and will burn if left unattended.
Deglaze the pan with white wine away from the fire, you do not want to flambé the ingredients.
Add in clams and continue to sauté, giving it a few tosses.
When the pasta is ready, drain it and add it to the pan. Give the whole thing a few tosses to incorporate it. Season with salt and pepper.
Add the butter at the end to glaze the pasta. You have to be careful that the heat isn't too hot or the butter will separate. Give it a few tosses until the pasta is evenly coated. Serve with fresh chopped parsley and a piece of grilled lemon.
* Smashing the tomatoes releases the pectin, which will help to thicken the sauce.