Linguine with Red Clam Sauce

1 lb. linguine
3T olive oil
3T anchovy paste
1 tsp. red pepper flakes
1 tsp. dried oregano
1 tsp. dried thyme
1-2 dashes of granulated garlic
2T dehydrated onion
1 C red wine
1 14 oz. can whole baby clams in juice
1 28 oz. can whole plum tomatoes
1 8 oz. can of tomato sauce
3 T tomato paste
salt and pepper to taste
2T dried parsley
Cook pasta in salted water until al dente. Drain and toss in a bowl with 2t butter. In a skillet, warm the olive oil. Next add the anchovy paste and melt. Now add the red pepper, oregano, thyme, garlic and onion. Add the wine and cook for 3-5 minutes. Stir in the clam juice reserving the clams. Stir in the tomatoes, sauce and tomato paste on medium and let the sauce cook down a bit. Add salt and pepper to taste. Toss with pasta and serve with grated Pecorino Romano cheese.