White Clam Sauce
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 3 tb Chopped parsley
- 1/3 c Dry white wine
- 2 Garlic cloves,minced
- 4 ts All-purpose flour
- 16 oz Minced clams
- 1/4 c Olive oil
- 1/4 ts Red pepper flakes
- 10 oz Whole baby clams
- 1/4 ts Salt
Contains
GlutenMolluscsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Drain and reserve juice in the cans of minced and whole baby clams. In medium saucepan heat oil. Add garlic & saute for 2 min. Stir in flour. Add reserved clam juices, wine, red pepper flakes and salt. Bring to boil & simmer for 10 min. Add minced clams, baby clams and parsley. Return to boil, then keep warm while preparing linguine. When linguine is done, pour sauce over top and toss gently and serve. I forget how many this will serve. Probably at least 4.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Colander