After cleaning and purging the clams to remove any sand, sauté the garlic and clams in olive oil. Deglaze with white wine. Add pink peppercorns and cook for a few minutes. Turn off the heat and let the clams rest.

Bring a pot of water to a boil for the linguine. Add salt and the pasta. While the pasta cooks, add the two tomatoes to the boiling water. Blanch them for a few minutes, then remove and let cool. Dice the tomatoes and add them to the cooked clams.