Bring a large pot of salted water to a boil for the linguine.

In a skillet, heat olive oil and finely chopped garlic. Sauté until fragrant, then add the parsley stems and clams. Cook until the clams open.

Once the clams have opened, pour in the brandy and let it evaporate. Add the cherry tomatoes, cut in half.

Season with salt, black pepper, and finely chopped parsley. Cook for about 10 minutes.

When ready, drain the linguine while still al dente and add them to the skillet with the clams. Add a little pasta cooking water, a drizzle of olive oil, and some grated lemon zest. Toss to combine.

Plate and serve with another drizzle of extra virgin olive oil and a bit more grated lemon zest.