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Mediterranean Clams
Created by Chef Lisa Callison, Northern NJ Chapter President, American Culinary Federation

Servings: 2 - 3


3 T Olive Oil
3-4 cloves garlic, chopped
½ c sweet onions, chopped
½ c white wine
chopped clams, 1 can, partially drained
3 T fresh oregano
1 T dried tarragon
1 T butter

¼ cup Sun Dried tomatoes
½ cup Greek Olives
½ cup Red Peppers, sliced
½ cup Button Mushrooms
1 cup Baby Spinach
Optional Feta/ Goat Cheese
Salt & Pepper
Serve over cooked linguini

Video Demo: Click here to view video.

Combine olive oil and garlic and saute. Add salt & ground pepper. Add onions and cook until translucent. Add wine. Add clams. Add herbs: oregano and tarragon. Add butter to sauce. Add tomatoes, olives, peppers, mushrooms, and baby spinach. Cook until vegetables are crisp tender. Serve over cooked linguini.

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