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.