Pasta Vongole with Cherry Tomatoes

Directions

Cook Spaghetti: Boil the spaghetti in salted water following the package instructions until it reaches the desired consistency. Drain and set aside.
Prepare Pan: Heat olive oil in a large frying pan over low heat. Add minced garlic and chili flakes (if using), simmering gently to avoid burning the garlic.
Cook Clams and Cherry Tomatoes: Add the strained baby clams to the pan along with the reserved liquid. Pour in the white wine and increase the heat. Introduce the halved cherry tomatoes into the pan.
Combine Ingredients: Add the cooked spaghetti to the pan with the clams and tomatoes. Toss everything together gently to coat the pasta evenly with the flavorful mixture.
Finish and Garnish: Once heated through, transfer the pasta to a serving bowl. Garnish with shredded parmesan cheese and chopped parsley for a final touch of flavor.