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1 / 4 cup Chablis or other dry white wine; 1 tbsp chopped fresh parsley; 2 can (6 1/2 ounces each) minced clam, undrained; 1 / 2 package (8 ... Stir the sauce, wine, parsley and clams and juice in ...
The preparation typically involves garlic, parsley, olive oil, and occasionally white wine. Palourde, or carpet-shell clams (Italian: vongole veraci; pl.), are commonly used, along with the small Mediterranean wedge shell (Donax trunculus, also known as the Tellina or "bean clam"). There are numerous regional variations of the dish.
Make Lisa's Classic Tomato Sauce: In a large pot, heat the garlic in the olive oil over low heat for 3 minutes. Don't allow the garlic to brown.
White clam pie – a pizza variety; Clam soup – a soup prepared using clams as a main ingredient Clam chowder – a well-known chowder soup; Jaecheop-guk – a clear Korean soup made with small freshwater clams; Fabes con almejas – a clam and bean stew that originated in the principality of Asturias in the 19th century as peasant fare. [4]
50 small clams, scrubbed; 1 / 4 cup dry white wine; 1 / 4 tsp red pepper flakes; ... about 3 minutes. Add the clams, wine, pepper flakes, and water. ... tossing until the sauce gets a little creamy.
A dish from the Amalfi coast, made of scialatielli pasta (a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross-section), with a seafood sauce, existing in two variants: red (with tomato in the sauce, usually fresh cherry tomatoes) and white (without tomato). The sauce is made with shellfish (clams and ...
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Clam sauce, known in Italian as sugo alle vongole, is a topping for pasta, usually linguine. The two most popular varieties are white, usually featuring minced clams , olive oil , garlic , lemon juice or white wine, and parsley , and red, usually a thin tomato sauce with minced clams.
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