1 ½ lb. of fresh clams
2 tablespoons of extra virgin olive oil
½ cup finely chopped onions
3 garlic cloves, thickly sliced
1 cup of finely diced tomatoes
1 cup of white wine
1 tablespoon of finely chopped parsley
Pour the oil into the pan and cook over medium heat. Add the red pepper flakes and the onions.
Stir and cook for about 3-5 minutes
Add the garlic, stir and cook for two more minutes. Add the tomatoes, stir and cook one more minute.
Add the clams to the tomato mixture in the pan.
Add the wine and the parsley, increase the heat to medium-high and bring to a boil stirring well.
Cover the pan, reduce the heat to medium and cook until all the clams have opened—about 3 to 5 minutes.
Dispose of the clams that have not opened.
Take all the clams out of the pan, place them in a bowl, and set them aside.
Finish the sauce in the pan.
Increase the heat to medium-high, stirring the sauce left in the pan. Cook stirring well for 1-2 minutes.
Turn off the heat and add the softened butter. Stir well until it has completely melted.
Plate the clams and pour some of the sauce in the pan on top of each serving.