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Old 04-23-2010, 10:26 AM   #1
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Join Date: Jan 2010
Location: Washington, D.C.
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Pasta Vongole

An olive-oil based pasta recipe with clams and white wine

Serves 4
Prep Time 10 minutes
Cooking Time 20 minutes

2 tablespoons chopped garlic
2 tablespoons chopped onion
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine
1 kilo clams (cleaned thoroughly of dirt and sand)
salt and pepper to taste
pinch of chili flakes
additional 2 tablespoons butter
spaghetti noodles for 4 cooked until al dente

1 In a heavy saucepan, sauté garlic and onion in butter and olive oil until translucent and fragrant. Add white wine—let reduce until almost dry.
2 Add clams and steam until clam shells open. Season well with salt, pepper, and chili flakes. Add cooked pasta noodles and toss in remaining butter. Serve immediately.


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Old 04-23-2010, 02:23 PM   #2
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Location: Eastern Long Island, New York
Posts: 4,206
I enjoy this dish the most when it is made with small (1" or less) cockles. People with a hearty appetite might consider the above recipe ( assuming 12 oz of dried pasta) appropriate for no more than 2 persons
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