Tagliatelle con Vongole

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2 1/2 to 3 pounds littleneck or Manila clams, scrubbed

Olive oil, for coating

6 flat anchovy fillets 

1/2 cup dry vermouth or dry white wine 

1 tablespoon grated lemon zest

1 fat pinch crushed red pepper flakes 

4 large cloves garlic, smashed and chopped 

4 stems fresh thyme, leaves chopped 

2 stems fresh oregano, leaves chopped 

1 fat handful fresh flat-leaf parsley tops, finely chopped 

Freshly ground black pepper

Salt 

1 pound fresh tagliatelle or dried linguine

2 tablespoons butter 

Juice of 1 lemon 

1/2 cup sliced almonds, toasted, for serving 

1/2 cup grated Parmesan

Extra-virgin olive oil, for finishing