Spaghetti Alle Vongole - Rosso

• 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

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

neck, cherry tomatoes, extra virgin olive oil, white wine, garlic, unsalted butter, shallot, red pepper, italian parsley

Taken from food52.com/recipes/27246-spaghetti-alle-vongole-rosso (may not work)