My takeover of this Italian classic has a twist, obviously.
Firstly, I’m using a linguine pasta instead of usual spaghetti. 
Secondly I’m shredding quite a bit of a fresh ginger into the sauce when the clams are just about to open and using a garlic puree instead of cloves.
The slightly spicy, yet warming flavour of this super easy dish seem to be the perfect solution for an early autumn dinner with friends or in your own company with a glass of  good white pinot.

Here’s how it goes – serves 2 hungry humans:

3 medium sized ripened tomatoes
1 shallot onion
500 g of fresh clams
1tbsp of garlic puree
a generous chunk of fresh ginger root
salt, pepper, parsley to garnish
300g of good quality linguine
250ml of tomato pasta if you prefer the sauce than broth.

Heat the olive oil in a pan over medium heat. Add finely chopped onions and fry until they begin to soften, then add the garlic puree.  When onions are about to colour, follow with adding the chopped tomatoes, bring to the boil, then reduce the heat and simmer for about 5mins. Meanwhile in another pan, prepare the linguine pasta. When the sauce is consistent, add chopped parsley and clean clams and simmer for additional 10mins which allows a perfectly ready clam when the pasta is cooked.
This also allows you to discard one or two of the ones which haven’t opened during cooking.
Mix the sauce into the cooked linguine and stir gently with freshly and finely grated ginger.

Serve in a bowl  with a sprinkle of chopped parsley which perfectly compliments this
oh-so-delicious meal!