Spaghetti alle Vongole - Rosso... actually which means spaghetti with clams and tomatoes. We thought we would go back to the roots of this wonderful dish and prepare it as close as we could to the version served in Southern Italy. As a result, we came up with a recipe that seems to embody the spirit of the dish as well as we can understand it. It was delicious and definitely different with a much lighter tomato flavor allowing the flavors of the clams, shallots, garlic and olive oil to come through. You can find the recipe on our blog @ <br />http://tomandanitamorgan.blogspot.com/2014/01/spaghetti-alle-vongole-rosso.html?

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