• 1 pound dried pasta
• ½ cup EVO
• 2 shallots thinly sliced
• 5-7 cloves of garlic finely chopped
• 2 ½ pounds of clams scrubbed clean
• ½ cup fresh parsley chopped
• ½ cup dry white wine
• 2 T. unsalted butter cut in small cubes

Heat oil in large sauté pan.  Add shallots and garlic and sauté until soft and translucent – about 3-4 minutes.  Add clams and wine.  Cover and simmer for 6-8 minutes until clams have opened.  Add chopped parsley.  Whisk in butter to thicken.  Open some of the clams, leave others in shell.  Cook pasta and add it to sauté pan and mix thoroughly.