• In a large stock pot, bring 12 cups of water and ½ tablespoon of kosher salt to a boil.

Prepare the Breadcrumbs

• Heat 2 tablespoons of oil in a skillet over medium heat, add panko breadcrumbs, and crush 3 gloves of garlic into the panko. Cook, stirring often, until panko is golden and crisp, 5–7 minutes (do not burn garlic, lower heat if necessary). Remove from heat, add lemon zest, season with salt, toss to combine, then set aside.

Build the Sauce

• Using a sharp knife, very thinly slice the remaining 9 garlic cloves. Heat ¼ cup oil in a 3.5-quart sauté pan over medium heat. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, 2 teaspoons red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Stir in wine and simmer until reduced by half.

Add the Clams

• Add clams, toss to combine, cover with lid, and cook until clams are open, 5–7 minutes. Uncover pot and transfer clams to a medium bowl, leaving liquid in the pot. If any clams are still closed, cover the pot again and cook a few minutes longer, then transfer to a bowl with others (discard any that have not opened at this point). Tent clams with foil.

Add the Pasta into the Sauce

• Cook pasta in boiling water for 5 minutes. Using a ladle, scoop out about 2 cups of pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.

Finish and Serve

• Remove from heat. Add butter, toss until butter is melted, add ½ cup parsley and toss to combine. Sprinkle about one-third of breadcrumbs over pasta and toss to combine.
• Serve in the sauté pan, on a large platter, or in individual shallow bowls topped with clams, more breadcrumbs, red pepper flakes, remaining parsley, a drizzle of olive oil and lemon wedges. Enjoy!