Spaghetti with Clams (Spaghetti alle Vongole)
1 pound dry spaghetti
large glug olive oil
2 T butter
large pinch red chili pepper flakes
4 cloves garlic, chopped fine
1 kilo pasta clams (little neck or smaller)
1 pint tomatoes, halved
1 cup white wine
large bunch Italian flat-leaf parsley, chopped fine
Cook pasta, in well salted water, according to directions on package.
Meanwhile, in a large pan, heat olive oil and butter until butter is melted. Add garlic and saute for 1 minute. Add chili flakes, clams and wine. Cover and cook for 5 minutes, or until clam shells just open.
When pasta is quite al dente (it will continue to cook in the sauce), drain pasta, reserving a little of the pasta water aside, and toss pasta into pot with clams. Add tomatoes and half of the parsley and toss well to combine.
Cook pasta until sauce thickens and pasta is cooked according to your liking. If pasta is dry add reserved pasta water.
Serve sprinkled with remaining parsley.