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Stuffed Clams - Vongole Ripiene

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Created by rossella rago,

Stuffed Clams - Vongole Ripiene, this you need to try. The sauce from the clams is ideal to use over spaghetti or linguine. your social media marketing partner
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Stuffing for the Clams:
  • 18 Top Neck Clams
  • 1  Cups - Plain bread crumbs
  • 1 1/2 Cups - grated Pecorino cheese
  • 4 Eggs
  • 4 Cloves of garlic finely chopped
  • Fresh parsley
  • 2 Tbs  EV olive oil
  • 2 Tbs Milk
  • Salt & pepper

For the Sauce:

  • 48 Oz - Crushed Tomatoes
  • 4 Cloves of garlic
  • EV Olive oil
  • Salt
  • Fresh parsley
  • Peperoncino, as desired
  • 1 pound spaghetti
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  • Wash the clams in fresh water.
  • With a knife open each clam.  Save all juice that comes out of the clams when you open them as it will be added to the sauce for greater flavor.
  • In a bowl prepare the stuffing: add bread crumbs,  cheese, olive oil,  garlic, parsley, salt & pepper.
  • Add the eggs and milk and mix well again until all ingredients are amalgamated well and the consistency is firm.
  • Take a scoop of the stuffing and fill each clam  Put enough stuffing in each clam to completely fill to clam to the edges of the shell.
  • In large pot, put some oil and garlic.  Once the garlic turns golden add the crushed tomatoes. Add salt and peperoncino to taste.
  • Let the tomatoes come to a boil. Add the juice you saved from when you opened the clams. Let everything boil for about 10  minutes and then gently add the stuffed clams into the sauce. The sauce should completely cover the clams. If necessary add some more sauce.
  • Cover the pot and let everything cook at medium heat for  45 minutes at low flame.
  • Add fresh parsley and serve.
  • Some of the sauce will be absorbed by the clams. However, the remaining sauce is excellent over spaghetti or linguine. 

Buon Appetito! your social media marketing partner