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Vongole Veraci
Palourde Clams
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Appears in
Alastair Little's Italian Kitchen
By
Alastair Little
Published
1996
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Recipes
Contents
Simply fry them in a little sunflower oil in a large frying pan, removing them individually as they open to a serving plate. Sprinkle with coarsely chopped parsley, and serve at room temperature.
© 1996 Alastair Little. All rights reserved.