Cook linguine according to directions on packet.
Meanwhile heat olive oil in a large frying pan over medium high heat. Add garlic and chilli and cook for one minute. Add barramundi and cook until just browned.
Reduce heat to medium, add vongole and cook, tossing regularly, for a few minutes.
Add fish stock, white wine and half of the parsley. Add the cherry tomatoes and cook until just soft then remove cherry tomatoes, set aside and keep warm
Reduce heat and allow the vongole to open and barramundi pieces to collapse in the sauce.
Once linguine is cooked, drain then add to the pan with the sauce. Serve, sprinkled with remaining parsley and the reserved cherry tomatoes.