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&lt;p&gt;A little wine and heat is all it takes to coax open these delicious shellfish, which cook inside their shells, forming a natural steamer. For a rustic presentation, keep the clams in their shells after they&amp;rsquo;ve cooked. Serve this dish with a simple green salad for a well-rounded meal.&lt;/p&gt;

Linguine with Clams, Bacon and Tomatoes

Kosher salt,

lb. (500 g) linguine

olive oil

(90 g) chopped smoked bacon

shallots,

red pepper flakes

(8 fl. oz./250 ml) dry white wine

lb. (2 kg) Manila clams

(2/3 oz./20 g) minced fresh flat-leaf parsley

(12 oz./375 g) cherry tomatoes, halved

black pepper,

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