Linguine with Clams, Anchovies, and Breadcrumbs

Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve 1 cup of pasta water.
Meanwhile, heat 2 tablespoons of the olive oil in a large pan on the stovetop on medium-low. Throw in a couple of granules of the Panko; if they simmer, add the remaining Panko, garlic powder, and a pinch of salt and pepper, and toast until golden brown, stirring frequently, about 5 minutes. Transfer it to a plate, and wipe down the pan carefully with a paper towel to remove any remaining crumbs.
Reheat the same pan on medium-low with the remaining 2 tablespoons of olive oil. Add the sliced garlic and toast until lightly golden, stirring frequently. When they're about done, add the red pepper flakes and cook for a few seconds to help them "bloom."
Pour in the wine, give everything a quick stir, and simmer for 2-3 minutes to cook off some of the alcohol. Add the anchovies and cook them for 1 minute. Add the canned clams, give everything another quick stir, and simmer the clams for no more than 1-2 minutes. Taste and add a pinch of salt if needed.
Toss the drained linguine with the clams and anchovy mixture, and garnish it with the chopped parsley. Add some pasta water to help moisten it. Serve the linguine and top it with some of the toasted Panko. Enjoy!