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Sauces
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None
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Ingredients |
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1/2 cup extra virgin olive oil
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3 cloves garlic, thinly sliced
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pinch crushed red pepper
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2 lbs littleneck clams
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1 cup dry white wine
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1/2 cup chopped parsley
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freshly ground black pepper
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2 tbls chopped basil or oregano
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Instructions |
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In a hot sauté pan, add oil and heat. Add garlic and fry for 2 minutes. Add crushed red pepper and clams and sauté for 2 minutes.
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Add white wine and cook until wine reduces slightly, about 3 minutes.
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Add tomato sauce and cover and cook until clams open.
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Add parsley, salt and pepper and oregano or basil. Add pasta to the clam sauce and toss.
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Originally Submitted
10/2/2009
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You can add this White Clam Sauce recipe to your own private DesktopCookbook.
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