Tea tree-roasted littleneck clams, garlic and tomatoes

Ingredients

1 sheet	Seaweed, rinsed and soaked in water
1 kg	Southern clams (Main)
1 head	Garlic, smashed into individual cloves
5	Tomatoes, vine-ripened, deseeded and chopped
¼ cup	Soy sauce, or tamari sauce
¾ cup	Extra virgin olive oil
1 handful	Flat leaf (Italian) parsley, roughly chopped
1 tsp	Ground black pepper
5 slices	Ham, torn into pieces
2	Tea tree twigs
320 g	Linguine pasta, al dente (Main)

Directions

1. In a preheated 190C oven, place sheet of drained kombu on baking sheet. Place garlic on top and roast until cloves are soft.
2. Meanwhile, lay twigs of tea tree in roasting pan and scatter over washed clams.
3. Remove kombu from garlic, run under cold water and lay over clams. Roast clams in oven until they open. Remove meat from shells, place in bowl with tomatoes, soy, olive oil and flat-leaf parsley.
4. "Pop" garlic from skin, add to bowl with black pepper, ham and heated pasta. Toss together and serve.