Fustini's Oils and Vinegars
Vongole Balsamica

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Vongole Balsamica

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Vongole Balsamica


Submitted by Corporate Chef Andy Stewart

Ingredients


Directions

Step 1. 

Heat the olive oil and butter in a sauté pan over medium heat.  Add the garlic and shallot and cook for 30 seconds.  Add the fresh or strained clams, wine and Sicilian Lemon balsamic.  Cover and cook for 3-5 minutes or until clams open.  Uncover, add the cooked pasta and toss to coat.  If the sauce seems dry, add a little of the reserved pasta water. Serve immediately with a drizzle of SELECT olive oil and fresh herbs.




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