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Pennine à la Provençale with Clams https://www.metro.ca/userfiles/image/recipes/Pennine-maree-provençale-1801.jpg PT15M PT15M PT30M
In a large skillet, add the clams, clam juice, lemon juice, and cream. Cook for 8 minutes.Add the cornstarch after mixing with the water and cook for 2 minutes.Add the remainder of the ingredients (except for the pennine) and bring to a boil. Reduce heat, add the cooked pasta, and heat until pasta is hot. Season to taste.
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4 cups (1 L) cooked pennine 198 g clams in juice 2 Tbsp. (30 mL) lemon juice 1/4 cup (60 mL) cream 35 % m.f. 1 tsp. (5 mL) corn starch 2 tsp. (10 mL) water 2 tsp. (10 mL) chopped garlic 1 diced tomato 1 Tbsp. (15 mL) grated Parmesan cheese 1 tsp. (5 mL) fennel seed 1 Tbsp. (15 mL) pastis optional To taste Salt and pepper
Pennine à la Provençale with Clams

Pennine à la Provençale with Clams

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4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

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Ingredients

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  • 4 cups
    (1 L)
    cooked pennine
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  • 198 g
    clams in juice
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1/4 cup
    (60 mL)
    cream 35 % m.f.
  • 1 tsp.
    (5 mL)
    corn starch
  • 2 tsp.
    (10 mL)
    water
  • 2 tsp.
    (10 mL)
    chopped garlic
  • 1
    diced tomato
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  • 1 Tbsp.
    (15 mL)
    grated Parmesan cheese
  • 1 tsp.
    (5 mL)
    fennel seed
  • 1 Tbsp.
    (15 mL)
    pastis optional

  • To taste Salt and pepper
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Preparation

In a large skillet, add the clams, clam juice, lemon juice, and cream. Cook for 8 minutes.

Add the cornstarch after mixing with the water and cook for 2 minutes.

Add the remainder of the ingredients (except for the pennine) and bring to a boil. Reduce heat, add the cooked pasta, and heat until pasta is hot. Season to taste.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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