Spaghetti alle Vongole Rosso
Ingredients
- 2 pounds little-neck clams, rinsed in cold water. Discard any that are open.
- 16 large cherry tomatoes, cut in half
- 8 ounces dry spaghetti
- 3-4 tablespoons extra virgin olive oil
- 1/2 cup white wine
- 3 large cloves of garlic, sliced thin
- 1 tablespoon unsalted butter
- 1 shallot, chopped fine
- 2 pinches red pepper flakes
- Some Italian parsley
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