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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PASTA CON VONGOLE (CLAMS)

From: Chris Fennimore
Primary category: Entrees

From the cookbook: Feast of the Seven Fishes   


INGREDIENTS:

1 pound pasta (vermicelli or linguini)
1/2 cup olive oil
2 cloves garlic, minced
2 cups diced clams with juice
1/2 teaspoon red pepper flakes
1/4 cup parsley
DIRECTIONS:
Heat the oil in a saucepan and sauté the garlic until it just starts to brown. Add the clams, red pepper flakes and parsley. When the pasta is cooking, add about 1/2 cup of the pasta water to the sauce. Bring the sauce to a boil and simmer for 3 minutes. Drain the pasta and return it to the pot. Pour about 3/4 of the sauce into the pot and stir to coat the pasta. Pour the pasta onto a platter and top with the remaining sauce and some additional parsley.

ingredients(s): pasta, garlic, clam, red pepper flakes,

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PASTA CON VONGOLE (CLAMS) - NOTES

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PASTA CON VONGOLE (CLAMS) - REVIEWS

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