Spaghetti with Rosé Clams

Dice up your onion or shallot and thinly slice your garlic. Sauté in olive oil until softened. Toss in basil and pepper flakes then add your cup of rosé and reduce by half. Add in your clams and cover the pot. Season with a pinch of salt (1-2 taps). Cook for 6-8 minutes until all the clams have opened. While clams cook, get your spaghetti ready. Boil in heavily salted water until al dente. Now once the clams are cooked through and have popped open, add in your pasta and half a cup of pasta water. Toss and stir until combined then serve with a lemon wedge and freshly chopped basil.