Vongole

Bring a large pot of salted water to a boil over high heat.

Place a large skillet with a tight fitting lid over high heat. When the pan is hot, add the soaked clams and 3/4 cup of wine. Cover and steam for 5 to 8 minutes, or until the clams open up. Remove clams and reduce liquid slightly. Strain liquid and reserve.

Cook the linguine in the pot of boiling water according to package instructions.

Heat olive oil in skillet. Add the chopped and cook over medium-low heat for about 5 minutes or until softened. Add the garlic and continue cooking until garlic is fragrant, about 1 minute. Add the reserved clam liquid and the remaining white wine. Let wine reduce for several minutes. Add the cooked clams and tomatoes and cook just until heated through. Remove the skillet from the heat source and stir in the lemon juice and parsley.