Directions

• Bring a large pot of salted water to a boil.
• Add the linguine and cook according to package instructions until al dente.
  
• In a large skillet, heat the olive oil over medium heat.
• Add the garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
  
• Add the cherry tomatoes and cook for 2-3 minutes until they start to soften.
  
• Add the white wine and clams to the skillet.
• Cover and cook for 5-7 minutes until the clams open.
• Discard any clams that do not open.
  
• Drain the linguine and add it to the skillet with the clams and sauce.
• Toss to coat the pasta with the sauce.
  
• Add the parsley and season with salt and pepper to taste.
  
• Serve hot.