Directions

• Heat 1 tablespoon butter and 1 tablespoon olive oil in a cast iron skillet over medium-high heat until it shimmers.
• Add onion to skillet. Sauté until onion is translucent.
• Add garlic and sauté for 1 minute.
• Reduce heat to medium-low.
• Add tomato sauce and cream to skillet. Simmer for about 20 minutes, stirring occasionally, until sauce has thickened.
• While pasta sauce is simmering, bring a large pot of salt and water to boil.
• Add pasta and cook according to package directions. Remove 1/2 cup of pasta water and set aside.
• Drain pasta.
• Add whole clams to tomato sauce and simmer until they have opened. Discard any that haven’t opened. Use a slotted spoon to transfer clams to a plate and set aside.
• Stir in clam meat.
• Toss cooked pasta in with tomato cream sauce.
• Add parmesan cheese to tomato cream sauce.
• Remove from heat.
• Reserve two large basil leaves of basil and Chiffonade cut.
• Stir in 3 sprigs basil and and let steep for 5 minutes. Discard basil.
• Drizzle in about 1/4 cup of reserved pasta water and simmer for a minute or two. Use additional pasta water if needed to reach desired consistency.
• Plate the pasta and tomato sauce. Scatter the chiffonade basil on top. Arrange the clams over.
  
• Serve with additional grated parmesan on top.