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Carte de Bucate Italiana

Carte de Bucate Italiana

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Published by Monica Dima

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Published by: Monica Dima on Feb 05, 2012
Copyright:Attribution Non-commercial

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05/15/2013

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SERVES 6

2 tablespoons olive oil
2 teaspoon s minced garlic
72 Littleneck Clams
5-3/4 cups (46 ounces) clam juice
2 cups water
1 16-ounce can whole tomatoes, ground
1 cup dry white wine
1-1/2 cup (1 stick) butter
2 teaspoons salt
2 teaspoons red pepper, crushed
2 teaspoons dried oregano leaves
2 teaspoons dried basil leaves
2 teaspoons fresh parsley, chopped

In stockpot, or Dutch oven, heat olive oil over medium heat until haze forms. Add garlic and
saute until golden. Remove from heat and add remaining ingredients. Cover and bring to boil,
stirring occasionally. When clams open, remove from heat and let stand for 5 minutes. Serve in
soup plates with hot bread.

TONY COSMO CALABRESE
COSMO'S® UNDERGROUND ITALIAN RESTAURANT & LOUNGE,
32 East Fremont Street, Las Vegas, Nevada

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