Turn the stove on to a medium/high heat and add a generous amount of Extra-Virgin Olive Oil (to taste). Once the oil has begun to warm, add the finely chopped Garlic (1 clove) and simmer until it starts to change color.
Add the Vongole (500 gram) into the pan and stir well. Then add a glass of White Wine (to taste) and let it simmer.
Leave the vongole to simmer in the pan until they begin to open. If they don’t open in the middle, it normally means they are not good to eat. Next, add Cherry Tomato (8) diced in half – the juicier, the better! Stir through well.
Squeeze half a Lemon (to taste) into the pan, and then add a pinch of Rock Salt (to taste) and Ground Black Pepper (to taste). Add a generous amount of Fresh Parsley (to taste) and let it simmer so all the juices and flavours infuse the vongole shells.
Cook the Linguine (500 gram) according to package instructions.
Strain the pasta once it has cooked to your liking and add it to the pan (on a low heat). Mix the pasta well so that it soaks up the delicious liquids and flavours from your sauce.