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Clam pie – Type of meat pie 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 ...
Add the clams, wine, pepper flakes, and water. Cover and simmer until the liquid reduces in volume by about half, 5 minutes. When the clams have opened, discard the garlic and any empty clam shells. Add the drained pasta to the pan along with the remaining 6 tablespoons olive oil and the parsley.
Drain the pasta, reserving the pasta water. Meanwhile, heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the scallions and garlic and cook until soft but not browned, about ...
Learn the ingredients and steps to follow to properly make the the best Fettuccine with a Clam and Leek Sauce? recipe for your family and friends. Want to make Fettuccine with a Clam and Leek ...
Fried clams are mentioned as early as 1840, [8] and are listed on an 1865 menu from the Parker House hotel. How exactly they were prepared is unclear; the 1865 menu offers both "oysters—fried" and "oysters—fried in batter", but only "fried clams". [9] Nineteenth-century American cookbooks describe several different dishes of fried clams ...
Carne de porco à alentejana (pork with clams) is one of the most traditional and popular pork dishes of Portuguese cuisine. It is a combination of pork and clams, with potatoes and coriander. [1] Usually, about pork is marinated for some time in white wine, paprika, red pepper paste, chopped garlic, coriander, bay leaf, salt and pepper.
Season with pepper and a tiny bit of salt and add the wine. Let it bubble for a minute, then add the cannellini beans and parsley. Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy/Bloomsbury, 2011.
1. In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well. 2. Meanwhile, in a large, deep skillet, heat the olive oil.