Linguine with clams, cherry tomatoes and basil

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, coarsely chopped
• 1/8 tsp red pepper flakes
• 1 cup cherry tomatoes
• 1 cup dry white wine
• 12 small clams, soaked in ice water and cleaned of sand
• 2 tablespoons unsalted butter
• 110 g linguine
• 2 tsp lemon zest
• 0.5 cup fresh basil, thinly sliced

Preparation:

1. In a large skillet with a tight-fitting lid, heat the oil over medium-low heat. Add the garlic, salt, pepper, and red pepper flakes and cook until fragrant; be careful not to let the garlic burn.
2. Add the cherry tomatoes, white wine, and clams, increase the heat to high, and cover the pan with a lid. Cook, stirring occasionally, until all the clams have opened, about 8 minutes. Once the clams have opened, transfer them to a large bowl. Reduce the heat to medium-low and add the butter. Season with salt and pepper.
3. Meanwhile, bring a saucepan of well-salted water to a boil. Cook the linguine according to package directions.
4. Using tongs, transfer the linguine to the pan with the clam juice and toss. Turn off the heat and add the clams and any juices that have been released, along with the lemon zest and half the basil. Using tongs, toss the linguine to coat with the sauce. Sprinkle with the remaining basil. Serve immediately.