Tagliolini with True Clams | Saveur
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 6 tbsp. extra-virgin olive oil
- 1 clove garlic, peeled and chopped
- 1⁄2 bunch parsley, trimmed and chopped
- 3 1⁄2 lb. clams (true or manila), scrubbed
- 2⁄3 cup tocai friulano or other dry Friuli white wine
- 2 tbsp. good-quality Italian or California brandy
- Salt
- 1 lb. fresh tagliolini or linguine
- 1 lb. grated parmigiano-reggiano
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