Place clams in a large bowl, soak with cold water. Soak it for 20 minutes
In a large sauté pan with high heat, sauté shallot with olive oil for 2 minutes.
Then add clams, garlic and cherry tomato and cook for a couple of minutes. Then add white wine and cook until the clams are opened.
For the linguine, add 2 tbsp of salt to the boiling water. Cook and stir occasionally to prevent sticking. Check the package for timing.
Add the linguine into the warm pan with the sauce, keep tossing the linguine until the sauce is thickened.
Then add the clams back. Add as much of the reserved cooking water as needed.
Add shredded parmesan cheese. Season with salt and pepper. Garnish with parsley.
