In a pan brown garlic and pine nuts in oil, then add two cherry tomatoes, cut into cubes and clams. Cover the pan and let cook for about five minutes. Keep on the side half of clams (for decoration), then shell the other half. Apart boil the trofie pasta in salted water, drain them and skip all in a pan with pesto and cheese. Serve. Garnish with clams that you kept aside. Wine: Lacrima Cristi Bianco
