Linguine with clams and cherry tomatoes

Preparation

Soak the clams in cold salted water for 30 minutes, changing the water once or twice, then rinse them thoroughly. In a large skillet, heat the oil with the garlic (and chili pepper, if desired). Add the clams, raise the heat, and deglaze with the white wine. Cover and cook for 4–5 minutes, until they open. Discard any remaining closed clams. Strain the cooking liquid through a fine-mesh sieve and set aside. In the same skillet, add the halved cherry tomatoes and sauté for 3–4 minutes. Add the strained liquid and a pinch of pepper. Cook the linguine in plenty of salted water, drain when al dente, and transfer to the skillet. Sauté for 1–2 minutes, adding the clams and, if needed, a little of the pasta cooking water. Turn off the heat, garnish with chopped parsley, and serve immediately.

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