In a large pan , pour 2 tablespoons olive oil in, add thinly sliced red onion (3/4 cup), add pinch of red chili flakes, 3 garlic cloves (1tbsp), add 1/4 cup white wine stir.
Add 4 cups of chicken stock or broth with lb. dried lb linguini broken in half and boil about 5 minutes. Add 1/4 cup chopped parsley and 1 cup cherry tomatoes cut in half. Add the clams (50). Cover and cook 6-8 minutes. Stir in tbsp. lemon zest and 2 tbsp. lemon juice, black pepper, 1/4 cup parsley and 1 cup tomatoes. Sprinkle with parmesan cheese. Make sure your pan is big enough for all clams to have room to open. If not, remove open clams and set aside and heat up others til they open. ENJOY!