Steps

1. Remove the core from 1 clove of garlic and crush it with the flat side of a knife.
   🕒 00:52
2. Crush 1 red chili pepper with the flat side of a knife and remove the seeds.
   🕒 01:08
3. Cut approx. 30-40 cherry tomatoes in half horizontally. (Pro Tip!) Cutting them horizontally helps release more flavor and improves presentation.
   🕒 01:22
4. Add olive oil (to taste) and the crushed 1 clove of garlic to a frying pan while it's cold. Slowly bring out the aroma over low heat.
   🕒 03:06
5. Heat another frying pan, add a small amount of olive oil, and quickly sauté approx. 30-40 cherry tomatoes until the skins slightly blister. Once sautéed, remove them from the pan.
   🕒 03:37
6. Once the garlic aroma intensifies and it starts to color, add the crushed 1 red chili pepper. Infuse the oil with its spiciness, then remove the chili pepper before it burns.
   🕒 04:39
7. Once the garlic is colored, remove it to prevent burning.
   🕒 04:56
8. Add approx. 30 clams, that have been purged of sand and washed thoroughly, to the frying pan from which the garlic was removed.
   🕒 05:00
9. Cover and steam the clams over high heat all at once.
   🕒 05:17
10. Once the clam shells have opened, remove the clams before they become tough. If any have grit, rinse them with water.
    🕒 06:15
11. If there is not much liquid from steaming the clams, add a small amount of hot water.
    🕒 06:40
12. Boil 120g-160g of linguine (follow package instructions for 12 minutes) in a separate pot for 6 minutes.
    🕒 07:24
13. Add the half-cooked linguine to the frying pan with the clam juice and simmer for about 4 minutes. (Pro Tip!) Finishing the pasta 2 minutes before it's fully al dente allows it to absorb the clam's flavor thoroughly.
    🕒 07:24
14. Taste and adjust seasoning with salt (to taste) from the pasta water if needed.
    🕒 07:56
15. Stop cooking once the sauce has thickened.
    🕒 08:19
16. Add the sautéed cherry tomatoes and the reserved clams and mix them together.
    🕒 08:26
17. Add a small amount of pasta water and tear basil (to taste) by hand and add it.
    🕒 08:40
18. Finish by drizzling olive oil (to taste) over the dish.
    🕒 08:50