Method

1. 1

   Boil 16 cups of water in a large pot with 2 Tbsp salt.

2. 2

   Soak the tomatoes for 30 seconds in the boiling water. Remove using a slotted spoon and cool under cold water, then peel the tomatoes. Cut in quarters.

3. 3

   Sliver the celery and set aside the leaves for garnishing.

4. 4

   Cook the linguine in the pot of boiling water.

5. 5

   Strain the clams and set aside the juice.

6. 6

   Meanwhile, heat a pan that’s large enough to accommodate the pasta, on medium. Pour in the olive oil and sliced garlic. Simmer slowly while stirring constantly.

7. 7

   Once golden, add slivered celery and cook for another minute. Raise the heat to maximum and add wine, spices, soy sauce and clam juice. Cook at a rolling boil to emulsify the oil.

8. 8

   Drain the pasta when 3 more minutes of cooking is required. Set aside 2 cups of the pasta water.

9. 9

   Add the tomato quarters and the clams to the pan. Cook for 30 seconds, add the drained pasta and cook for another 3 minutes, mixing gently. There should be some leftover sauce in the pan, add a little bit of pasta cooking water if needed. Incorporate the lemon juice and a generous stream of olive oil. Serve immediately, garnish with parsley and celery leaves.