Spaghetti with White Clam Sauce & Toasted Breadcrumbs

Ingredients:

1 pound pasta, cooked (I used spaghetti for my recipe)
2 pounds fresh clams (I used Little Necks)
2 T extra virgin olive oil
2 T unsalted butter
4 cloves of garlic, chopped
1 yellow onion, chopped
2 cups cherry tomatoes, chopped
2 cups white wine
1 t chili flakes (you can add more if you like more spice)
1 T dried oregano
1 T dried basil
1 cup Italian breadcrumbs
Lemon wedges for garnish
French baguette for serving

Directions:

Let clams soak in saltwater for 20 minutes to release any sand. Then scrub outside of clams.

In a large pot, sauté olive oil, butter, garlic and onion on medium heat, Cook until onion is translucent (about 5 minutes). Add salt, chili flakes, oregano and basil. Add chopped cherry tomatoes. Cook for another 5 minutes. Add white wine, lower heat to simmer and cover. While sauce is simmering, make your toasted bread crumbs.

Use about 1/4 cup of your sauce to mix with breadcrumbs. Mix well. Place in toaster oven and toast until crispy (just a few minutes).

Add clams to sauce and cover. Steam until clams open (about 6-8 min depending on size of clams). Discards any clams that do not open. In a large serving bowl, add pasta, clams and sauce. Toss gently. Top with toasted breadcrumbs. Serve with lemon wedges and bread for dipping. Enjoy!