Wash and scrub the clams, discarding any that stay open when handled. Put them in a broad pan, cover, and cook over high heat. As clams open, remove them, turning clams as needed.

Detach the meat from the shells. Swish each clam in its own juices in the pan to rinse away any sand. Chop larger clams into 2 or 3 pieces and set aside in a small bowl.

Line a strainer with paper towels and filter the clam juices into a bowl. Spoon some filtered juice over the clam meat to keep it moist.

Cook garlic in olive oil over medium heat until pale gold. Add parsley, stir once or twice, then add tomatoes with their juice, the chopped anchovy, and the filtered clam juices. Simmer gently but steadily 25 minutes, or until the oil floats free from the tomatoes.

Taste and adjust salt. Add chopped chili to taste, stir, then remove from heat. Stir in the clams to coat them well, toss with cooked drained pasta, drizzle a few drops of raw olive oil, and serve.