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or so 2 medium pinches Italian Seasonings little red crushed pepper 2 cans clams drained well small cans* Olive oil extra virgin just to coat Add in penne - mix well-chill Optional - add Romano cheese ñ just enough fresh lemon juice to taste - which neither is a must but gives extra flavor if you have FRESH lemon. You can add some chives if you like Ahh the classic Moules Mariniere...3 pounds mussels, rinsed and bearded1/2 cup dry white wine2 cloves garlic, minced Freshly ground black pepper1 handful flat-leaf parsley A few dabs of cooked butter and flour to thicken the sauce..serve with loads of sliced french bread to soak up the broth which IMO is the very best part of the dish. Unfortunately, the only seafood place I will purchase fresh seafood from is 90 miles round-trip, so it'll have to wait for this weekend for me to try these out, but I so look forward to it! I'll post the Clams Casino recipe here if I hit a homer! Reduce on medium heat for about 45 min.:- 1 can of clam with its liquid-250 ml of heavy cream- a bunch of green onions In a seperate pot, prepare your favourite pasta and voilà, bon appétit!...

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