Vongole e pasta con salsa rossa

It just sounds so amazing in Italian, but it was simply Clams and Pasta with Red Sauce. Diced Tomatoes, Onion and Garlic (lots !) sauteed in Olive Oil and White Wine. Add a couple dozen Middleneck Clams and steam until open, then remove. Reduce the mix to a sauce-like consitency, toss with Spaghetti and fresh Cilantro, then plate with the Clams on top !

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