Spaghetti Alle Vongole - Rosso

1. 1

   Put the butter, 2 T of the olive oil and the diced shallot into a 12 inch pan and saute over medium-high heat until they get soft and translucent.

2. 2

   Lower the heat to medium-low, add the tomatoes, garlic and red pepper flakes to the pan and saute for two minutes; stop before tomatoes start to wrinkle.

3. 3

   Start the spaghetti cooking in oiled and salted water. Add the white wine and clams to the pan, and bring to a low boil covered for 10 to 15 minutes or until the clams open and the wine is reduced. Note: Discard any clams that didn't open completely as they were not healthy.

4. 4

   When spaghetti is cooked, rinse, drain and shake to remove excess moisture.

5. 5

   Turn the pan heat off, add in the spaghetti, 2 T of chopped parsley and 1 or 2 T olive oil and mix until everything is coated with the sauce. Then serve immediately.

6. 6

   PLATING THE MEAL: Place the clams, spaghetti and sauce on warmed shallow bowls or deep plates. Serve with chunks of a baguette or garlic bread or other bread of your choice. Parmesan cheese would not be served with this dish.

* Per serving · 4 servings · Values may vary.