Recipe: <!-- -->Pan-Roasted Clams with Sun-Dried Tomatoes<!-- -->

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 large red onion, thinly sliced
• 5 cloves garlic, thinly sliced
• 1/8 teaspoon crushed red chile flakes
• 1/8 teaspoon fine sea salt
• 1/2 cup drained oil-packed sun-dried tomatoes, sliced
• 1/2 cup dry white wine
• 24 littleneck clams, scrubbed
• 2 tablespoons chopped fresh parsley