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How To make Leek, Arugula and Clam Sauce Over Spaghettini
1 1/2 tb Olive oil
1 Garlic clove, minced
1 lg Leek, white part only,
Trimmed and chopped 2 tb White wine
1 10 oz can chopped clams,
Undrained 2 Bay leaves
6 oz Uncooked spaghettini
1/2 c Packed chopped arugula
Salt Freshly ground white pepper 1. Heat oil in large skillet. Add garlic and leek and saute over medium
heat 5 minutes. Add wine and cook until it evaporates, about 2 minutes. Add clams with liquid and bay leaves and simmer 5 minutes. 2. Cook spaghettini in boiling salted water according to package
directions until tender, but slightly firm at center. Drain well. Add to clam mixture in skillet and toss well. Add arugula and toss 30 seconds. Season lightly with salt and generously with pepper. Remove bay leaves. Serve immediately.
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91 year old Bonaria makes fregula pasta with clams! | Pasta Grannies
Fregula is Sardinia's answer to couscous and Bonaria has been making it by hand for the last 80 years. Hers are flavoured with saffron and served with Arselle clams. It's a wonderful combination and Bonaria is a master of her craft. Big thanks to the Pro Loco of Sestu for helping us.
You will need for the fregola: equal quantities of coarse and fine durum wheat semola flour (roughly 150g each), 1 egg beaten with a teaspoon of powdered saffron and about 100ml of water.
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Salt + Lemon Juice
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