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Linguini alle vongole


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  • Italian parsley
  • Small clams
  • garlic
  • olive oil
  • white wine
  • clam sauce



Step 1

1. Wash calms in cold salted water twice

2. Shred parsley

3. Place olive oil and 2 cloves per person garlic in large pan--enough oil to cover bottom. Medium--high flame

4. Add clams and remove to a fine collander lined with a paper towel

5.Separate a few for garnish and open the rest

6. Add shelled clams and parsley back to oil with clam juice (the store bought and real)

7. Add wine, salt and pepper

8. Coook for three minutes and pour over pasta


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