Linguine with Clams and Cherry Tomatoes

Cook the linguine according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Add the cherry tomatoes to the skillet and cook until they start to burst, about 5 minutes.

Add the clams and white wine to the skillet. Cover and cook until the clams open, about 10 minutes. Discard any clams that do not open.

Add the cooked linguine to the skillet and toss with the clams and cherry tomatoes. Cook for an additional 2-3 minutes to heat through.

Season with salt and pepper to taste. Garnish with chopped parsley.

Serve hot and enjoy!