• Bring a large pot of salted water to boil. While it's heating, start prepping your vegetables. Goal is to cook your pasta, so it's ready at the same time as the cooked clams. Cook your pasta al dente as per instructions.

Vegetable Prep

• Peel and slice the garlic. Thinly slice the de-seeded chili pepper. Keep seeds in if you like it spicy.
• Finely chop the parsley. Keep the parsley stems to fry alongside the garlic.
• Cut cherry tomatoes in half.

Preparing Clams

• Wash and drain the clams, purge sand if necessary. Many clams are sold de-sanded. Remove clams with broken shells.

Making Linguine Vongole - this goes quickly

• Place 3 tablespoons of olive oil into a deep frying pan. Saute the garlic, parsley stems, chili peppers and tomatoes until garlic starts to caramelize.
• Add the clams and white wine, toss together and cover with a lid. Cook clams for about 4 minutes until they open up. Remove any clams that haven't opened up.
• Drain the linguine and toss through cooked clams. Add fresh parsley and drizzle with olive oil.
• Cook together for 1 more minute and serve immediately with crusty bread to mop up juices.