Linguini with White Clam Sauce

1/4 c.extra-virgin olive oil
1/8 tsp. red pepper flakes
6 cloves garlic, finely chopped
1 tin flat fillet of anchovies, 6-7 fillets, rinsed , drained and mashed with a fork
1  1/2 tsp dried thyme
1 c. dry white wine
1 c. clam juice or chicken stock
1 can ( 15 oz ) whole baby clams
1 tsp. lemon zest
1 pound linguini, slightly undercooked -  6 to 7 minutes
1/4 c. chopped fresh parsley
lots of freshly ground black pepper and a sprinkling of coarse salt
Crusty bread, for mopping up the sauce

Heat a large deep skillet over med heat. Add olive oil, red pepper flakes, garlic, and anchovies, and cook until anchovies melt into the oil. Add thyme and wine. Simmer to reduce liquid, 1 minute.  Add clam juice or stock. Stir in clams and lemon zest.  Add drained cooked pasta to the skillet and toss to coat, cooking for 2-3 more minutes in the skillet until pasta is al dente and has absorbed some of the sauce.
Add parsley, salt, and pepper to taste.  Serve with crusty bread.