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Thread: Fettuccine al sugo di vongole bianco

  1. #1
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    Default Fettuccine al sugo di vongole bianco



    Extra-virgin olive oil
    9 cloves garlic, smashed
    5 dozen littleneck clams, scrubbed under cold running water
    1 cup white wine
    1/2 cup water
    1 large pinch crushed red pepper flakes
    1 pound linguine
    2 tablespoons butter
    2 tablespoons chopped Italian parsley leaves
    2 tablespoons chopped oregano leaves
    1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
    When you arise in the morning, think of what a
    precious privilege it is to be alive - to breathe, to think,
    to enjoy, to love.
    - Marcus Aurelius

  2. #2
    NewTyer 1 Guest

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    I love a good clam sauce. Do you allow your shellfish to soak overnight to allow them to filter some of the grit from thier stomach? That looks really good. What do you have over the califlower?

  3. #3
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    no have never tried that trick. thanks for the pointer.
    That is extra sharp Wisconsin Cheddar on the cauliflower.
    When you arise in the morning, think of what a
    precious privilege it is to be alive - to breathe, to think,
    to enjoy, to love.
    - Marcus Aurelius

  4. #4
    NewTyer 1 Guest

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    Man, I can just taste the clam sauce. Best I can do is the Progresso clam sauce rightnow.

  5. #5
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    Quote Originally Posted by NewTyer 1 View Post
    Man, I can just taste the clam sauce. Best I can do is the Progresso clam sauce rightnow.
    progresso is better than mine.
    When you arise in the morning, think of what a
    precious privilege it is to be alive - to breathe, to think,
    to enjoy, to love.
    - Marcus Aurelius

  6. #6
    NewTyer 1 Guest

    Default

    your pulling my leg.

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