1 pound littleneck clams (small) or cockles
1/4 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1/2 cup of Vermentino di Gallura (Lughente) or a gentle, dry white wine
1 cup vegetable stock
2 roma tomatoes, peeled and julienned, seeds removed
4 sprigs Italian parsley, finely chopped
2 tablespoons grated bottarga (Sardinian pressed caviar)
1/2 pound dried linguini
Wash clams thoroughly with fresh water. Heat olive oil over medium heat in large sauté pan. Add chopped garlic and simmer until golden. Add clams and simmer a few minutes until shells open. Add white wine. Let wine evaporate. Add broth, tomatoes, and parsley. Simmer for another two minutes and set aside.
Cook pasta in salted water until al dente. Drain pasta. Add to clam mixture and toss together over low heat. Sprinkle the bottarga and mix together.
Garnish with slices of bottarga and sprig of fresh herbs.