Put a large pot of water over high heat. When water boils, add salt and pasta. Cook until slightly underdone, about 6-7 minutes.
Meanwhile, heat a large skillet over medium heat. Add EVOO, garlic and anchovies. Cook until anchovies melt into the oil, add thyme and wine. Simmer to reduce, about 1 minute. Stir in clams with their juice and the lemon zest.
Drain pasta, add to skillet and toss with sauce. Cook 2-3 minutes until pasta is al dente and has absorbed some flavor. Add parsley, salt and pepper. Serve with crusty bread for mopping up remaining juices.