Place clams in a large bowl, soak with cold water. Soak it for 20 minutes.
In a wok with high heat, sauté fennel bulb, with olive oil for 2 minutes. Then add shallot, garlic and cook for another 2 minutes. Then add cherry tomato and cook for 2 minutes. Now add clams and white wine, cook until the clams are opened. Remove clams and set it aside.
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 butter to the sauce and then add the linguine into the wok, add parmesan cheese, keep tossing the linguine until the sauce is thickened. Then add the clams back. Add as much of the reserved cooking water as needed. Season with salt and pepper. Garnish with cilantro.