n Put the butter, 2 T of the olive oil and the diced shallot into a 12 inch pan and saute over medium-high heat until they get soft and translucent. Lower the heat to medium low, add the tomatoes, garlic and red pepper flakes to the pan and saute for two minutes and stop before the tomatoes start to wrinklenn Start cooking the spaghetti in oiled and salted water. nn Add the white wine and clams to the pan and bring to a low boil, covered for 10-15 minutes, covered, until the clams open and the liquid is reduced.nn When the spaghetti is cooked, drain it and remove excess moisture.nn Turn the heat off, add the spaghetti, 2 T chopped parsley and 1-2 T olive oil and mix until everything is coated with the sauce. Serve immediately.nn  nn  n