-Pomi chopped tomatoes


-1/2 cup Badia a Coltibuono Extra Virgin Olive Oil

-Garofalo thin spaghetti

-1 onion

-1/2 cup-1 cup red wine

-whole little neck clams (taken out of shell)

-cherry stones clams (minced)

-2 tbsp honey (Boscovivo Spanish Esparcet Honey)

-cilantro, garlic, salt, pepper

-homemade bread crumbs

**TIP: Add more wine than oil**


Bring water to a rolling boil in a large gallon pot and cook the pasta till al dente. In a pan, bring the extra virgin olive oil to warm then add chopped onions and basil. Sautee onions and basil until caramelized and translucent. Deglaze the pan with the red wine and allow to cook down for a few minutes, making sure you have added more wine than oil in the pan. Add the clams and the honey and stir making sure you do not over cook the clams. Take the al dente pasta and add to the pan with the clam sauce to let all of the flavors meld together. Allow to cook for 2-4 minutes, then remove pasta from the pan and place in a serving dish. Pour clam sauce mixture over the top and sprinkle with fresh breadcrumbs, cliantro, salt, pepper and garlic over the top. Garnish with fresh parsley and/or basil. Enjoy!~