Linguine with Telline

Method

1. Cut a cross on each cherry tomato and blanch them briefly in boiling water, then set aside.
2. In a large pan, heat olive oil and add whole garlic cloves; let them perfume the oil.
3. Add the parsley stems and sauté for a moment.
4. Pour in the white wine and let it evaporate slightly.
5. Add the telline (clams), cover the pan, and cook over high heat until they all open (about 1 minute).
6. Remove the pan from the heat; strain the liquid to discard any sand, and keep the clams warm.
7. In another pan, add a little oil and the halved cherry tomatoes, sauté briefly just to color them.
8. Return the telline to the pan with the tomatoes, then add the cooked linguine (al dente).
9. Mix everything together, sprinkle with chopped fresh parsley, and serve immediately.