Bucatini Vongole

Compound Butter

Step 1

In a bowl mix butter, the minced garlic cloves, 1 tablespoon chili flakes and combine for the bucatini vongole

Step 2

Get pan super hot, add a generous tablespoon of compound butter and drizzle of extra virgin olive oil, (to ensure the butter won’t burn) and then add the sweet 100 tomatoes sliced in half.

Step 3

The Sweet 100s are super sweet cherry tomatoes that compliment the spiciness of this dish (can also use sweet grape tomatoes if you can't find a good sweet cherry tomatoes).

Step 4

Add the rinsed manila clams, and saute covered until open, about 6-8 minutes.

Step 5

Add the fish stock and bucatini pasta and saute until al dente, about 3 minutes. Check for seasoning and add salt and or black pepper if necessary. (Depending if you use bouillon, you may not need any salt or pepper).

Step 6

Garnish with flat leaf parsley and serve.