Linguine with Red Clam Sauce

Name: Linguine with Red Clam Sauce
Ingredients: 1 tablespoon anchovy oil, plus 5 anchovy fillets, finely chopped (from a 2-ounce can), divided; 2 tablespoons extra-virgin olive oil; 4 garlic cloves, thinly sliced; 1/2 teaspoon crushed red pepper; 1/2 cup bottled clam juice; 1/3 cup vermouth or dry white wine; 1 pound littleneck clams, scrubbed; 1 (28-ounce) can whole San Marzano tomatoes; 1 teaspoon kosher salt; 3/4 pound linguine; 3 tablespoons unsalted butter, cut into pieces; 1/4 cup chopped fresh flat-leaf parsley