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Tomato Clam Spaghetti Sauce https://www.metro.ca/userfiles/image/recipes/spaghetti-tomates-palourdes-2210.jpg PT20M PT25M PT45M
Carefully scrub and beard shells under cold running water; discard any opened clams. In a pan, put clams, shallots and fish stock, bring to a boil. Cook covered until shells open. Shake pan from time to time while cooking. Discard any unopened clams. Keep 12 clams warm in their shell. Shuck the others. Strain cooking liquid; reserve. In a pan, heat oil over low heat, cook garlic without browning. Add wine and cooking liquid, simmer 3 minutes. Add tomatoes, simmer over low heat 10 to 15 minutes. Add pasta, clams and parsley to sauce; reheat, stirring gently. Garnish each serving with reserved clams in their shells.
4
1 lb (450 g) spaghetti, cooked 9 lb (4 kg) fresh baby clams or 3 cups (750 ml) canned clams 2 shallot, chopped 1 cup (250 mL) fish stock 1/3 cup (80 mL) olive oil 4 cloves garlic, chopped 1/2 cup (125 mL) dry white wine 28 oz (796 mL) diced Italian tomatoes 1/2 cup (125 mL) chopped italian parsley salt and ground pepper to taste
Tomato Clam Spaghetti Sauce

Tomato Clam Spaghetti Sauce

Rate this recipe
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  • Lactose-free
4
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (450 g)
    spaghetti, cooked
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    MOLISANA PASTA

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    $0.99 ea.

    450 g, SELECTED VARIETIES

  • 9 lb
    (4 kg)
    fresh baby clams or 3 cups (750 ml) canned clams
  • 2
    shallot, chopped
  • 1 cup
    (250 mL)
    fish stock
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    AQUA STAR WILD PACIFIC SALMON FILLETS

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    FROZEN, 340 g

  • 1/3 cup
    (80 mL)
    olive oil
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    MASTRO EXTRA VIRGIN OLIVE OIL

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    1 L SELECTED VARIETIES

  • 4
    cloves garlic, chopped
  • 1/2 cup
    (125 mL)
    dry white wine
  • 28 oz
    (796 mL)
    diced Italian tomatoes
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    2 lb PRODUCT OF MEXICO Avocados 5 PK PRODUCT OF MEXICO

  • 1/2 cup
    (125 mL)
    chopped italian parsley

  • salt and ground pepper to taste
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Imprimer ma sélection

Preparation

Carefully scrub and beard shells under cold running water; discard any opened clams.

In a pan, put clams, shallots and fish stock, bring to a boil.

Cook covered until shells open. Shake pan from time to time while cooking. Discard any unopened clams.

Keep 12 clams warm in their shell. Shuck the others.

Strain cooking liquid; reserve.

In a pan, heat oil over low heat, cook garlic without browning. Add wine and cooking liquid, simmer 3 minutes.

Add tomatoes, simmer over low heat 10 to 15 minutes.

Add pasta, clams and parsley to sauce; reheat, stirring gently.

Garnish each serving with reserved clams in their shells.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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