This delicious classic vero Italiano dish is perfect for a small dinner party.   Chef Chris Boyleston will simmer a sauce of onions, garlic, tomatoes, white wine and olive oil.  You will need to cook the little-neck clams in our sauce for about 8-10 minutes and toss in the pasta.  Finish with fresh chopped flat-leaf parsley and crushed red pepper flakes to taste.  Yum.  You have the option to order gluten-free pasta as well with this one.

Spaghetti alle Vongole Serves 4-6