Pasta with Clams

1 pound angel hair pasta, cooked
36 Baymen’s Pride™ littleneck / pasta clams
2 Tbsp. olive oil
2 shallots, chopped
1 teaspoon red pepper flakes
½ cup red wine
1 can crushed tomatoes (15 ounce)
Salt and pepper to taste
1/3 cup fresh basil leaves, chopped

Heat oil in a large skillet over medium heat, sauté shallots, garlic and red pepper for 3 minutes.  Add red wine and reduce by half.  Add crushed tomatoes, bring to a simmer, season with salt and pepper. Add clams.  Cook just until clams open, about 3 minutes.  Top pasta with seafood and sauce.  Discard any clams that do not open.