Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Clam Sauce
Clam Sauce
(Salsa di Vongole)
To make this sauce in bianco ("white" rather than red, without tomatoes), omit the tomatoes, add shelled cockles or clams to the garlic-infused olive oil, deglaze with 2/3 cup of dry white wine, and cook 3 minutes, or until the wine reduces by two-thirds, and toss with the pasta.
1 and 1/2 lbs cockles or Manila clams or littleneck clams
1/2 cup dry white wine
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 dried chili pepper, crumbled
1 and 1/2 cups chopped Italian plum tomatoes
2 tablespoons minced Italian parsley
Soak cockles or clams in a bowl of cool water and cover with 1 tablespoon of salt for 30 minutes.

Drain, rinse, and place in a 12" saute pan with wine; bring to a boil, uncovered, over medium-high heat. As they open, remove cockles or clams to a plate. Discard any that do not open.

Strain cooking juices through a cheesecloth-lined sieve into a small bowl.

Heat the olive oil in the same saute pan.
Add garlic and chili pepper; cook 30 seconds over medium-high heat.

Stir in tomatoes and the strained cooking juices from cockles or clams, bring to a boil, and simmer until sauce is reduced, about 15 minutes.

As tomatoes are cooking, shell clams or cockles.
Fold in the shelled cockles or clams and parsley; cook 2 minutes. This is enough sauce for one pound of linguine or other pasta.
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