Cavatapi con Vongole | Blue Jean Chef - Meredith Laurence

Ingredients

• 4 pounds about 50 fresh littleneck or Manila clams
• 2 tablespoons olive oil
• 2 cloves garlic (sliced)
• 1/8 to ¼ teaspoon pinch crushed red pepper flakes
• 1 cup white wine
• 1 cup chicken stock
• 8 ounces cavatapi pasta (about 2 heaping cups)
• 2 cups halved cherry tomatoes
• 2 tablespoons butter
• ½ lemon (zest and juice)
• salt and freshly ground black pepper
• ½ cup chopped fresh parsley
• extra virgin olive oil