2 plastic deli lids for halving the tomatoes please
Soak clams in salted water for about 15 minutes, then discard any cracked or open shells.
Heat a large pot of water to boil for pasta.
Place clams in large skillet with tight-fitting lid with 1/2 cup liquid, bring to a boil, cover and steam to open, 3 to 5 minutes. Turn off heat and cool to handle.
Heat a second large skillet over medium heat with EVOO. Add butter and melt into oil, then add anchovies and break up to dissolve or dissipate. Add garlic and chili paste or flake, thyme and zest and stir a minute. Add wine or vermouth and reduce by half.
Place tomatoes between 2 deli lids to secure them, holding one hand over top. Halve the tomatoes with the swipe of a sharp chef knife through the center between lids and repeat with remaining tomatoes. Add tomatoes to sauce and simmer, covered, to slump, 8 to 10 minutes.
Remove about 75% of the clams from their shells and reserve clams in their liquor; discard the shells. Remove remaining clams in shells to transfer platter.
Salt water and cook pasta 1 minute shy of package directions for al dente, about 5 minutes. Reserve about 1/2 cup water before draining.
Toss clams and liquor with sauce, pasta and half of the parsley for 1 to 2 minutes to let the flavors absorb and combine. Adjust the seasoning with salt and pepper. Use some of the pasta water if necessary to loosen pasta. Serve pasta in shallow bowls with a few clams in shell on top for show and remaining parsley.