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Epicurious

Clams Arrabbiata

5.0

(2)

a bowl of clams in a tomatoy broth with torn basil leaves and ditalini pasta
Photo by David Malosh, Prop Styling by Cindy DiPrima, Food Styling by Rebecca Jurkevich

Taking the time to cook out and concentrate each wave of ingredients (slowly rendering the pancetta, gently toasting the garlic, and letting the tomatoes get concentrated and jammy) puts three pots’ worth of flavor in just one.  

  

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