Tagliatelle Con Vongole - Pasta With Little Clams

• 1 1/2 pounds clams fresh vongole or small
• 1/4 yellow onion diced
• 4 cloves garlic chop, as you desire
• 1 glass white wine
• 4 glugs olive oil
• 1 handful chopped parsley
• chili flakes as desired

1. In a large skillet over medium - low heat olive oil, saute garlic & onions - slowly until translucent. About 7-10 minutes with no color.
2. Add your chili flakes.
3. Turn up heat to med-high.
4. Throw in your washed clams into the pan & saute for 1 - 2 minutes.
5. Add in white wine,cover & bring to a boil. Lower to a simmer & cook 2-3 minutes until all the clams have opened.
6. Turn the heat off & toss in your parsley . Check your seasons - it shouldn't need any salt as when the calms open they release sea water.
7. Serve over al dente pasta and give a drizzle of good olive oil over the dish once its done.

fresh vongole, onion, garlic chop, glass white wine, olive oil, handful, chili flakes

Taken from www.yummly.com/recipe/Tagliatelle-Con-Vongole---Pasta-With-Little-Clams-1674161 (may not work)