A classic Italian pasta dish featuring tender littleneck clams tossed with linguine in a savory sauce of olive oil, garlic, white wine, and cherry tomatoes, finished with fresh parsley.
To start, heat the olive oil in a large pan. Once hot, add the garlic, red pepper flakes and tomatoes. Cook for 2-3 minutes. Then add the white wine and the clams then cover with a lid and cook for 3-4 minutes or until the clams open. Add the cooked pasta and a little pasta water. Toss vigorously, then add the parsley and season to taste with salt & pepper. Enjoy!!
