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Can you help me with a recipe … PLEASE ?????!!!!!!?

I have somewhat of a neighbor who was digging and brought them out of the shell and bagged them for me. I put in the freezer a few weeks ago and decided to do something with them, but I know what I'd do! I was thinking of something pasta. I have a bit of parmesan cheese so I could make a kind of cheese plate. I have also I love asparagus on the grill. any suggestions? if you need more information as to what I do. The pasta that I have are the spaghetti, orzo, penne rigate, fusilli, and corkscrew. im sorry about that —- Yes, I did say Clams. I have another question that I just copy / paste and forgot that I did not say lol!

2 pounds small fresh live clams 2 cloves garlic, minced A sprig parsley, chopped A medium dry red pepper, chopped 1 / 4 cup olive oil 2-4 peeled and seeded or canned plum tomatoes, chopped (optional) Salt to taste A pound (450 g) of spaghetti Scrub the clams well and let them sit in salted water for several hours, so it can be purged of sand. Boil them in a little water (or better yet, steam) and when they open, drain and stir, shells and all, into the sauce. Half the fun of eating spaghetti alle vongole is fishing for shells and sucking the sauce outside. Start steamed clams – which are made when they open, and will not be long. They also have the pasta water ready. Using a large pot, saute slightly garlic and chili oil, add the parsley when the mixture begins to brown. Be careful not to let it burn. Meanwhile, start cooking the spaghetti. Add the cooked clams and some of its juice, or juice from canned clams, the garlic mixture. If you are using tomatoes, add as well. Simmer the sauce until the pasta is done. If you are using canned clams, stir in the sauce at this time, already cooked, they become difficult. Drain the pasta, stir in salsa and served without cheese. Here is a simple way: if you are using fresh clams, scrub them, refined and cook until open in boiling water. While Therefore, minced meat and saute a clove of garlic, red pepper, and parsley. Add a couple tablespoons of fresh seafood broth or juice to canned seafood the mixture of garlic, and season with salt to taste. Add seafood to sauce, cook for another minute, and stir in spaghetti sauce. Serve without cheese. ———————– Spaghetti with fresh clams, parsley, lemon and 1 / 2 cup extra virgin olive oil, 8 cloves garlic, thinly sliced 3 pounds fresh Manila clams or small clams littleneck clean 1 / 4 cup plus 2 tablespoons fresh Italian parsley 1 / 2 cup dry white wine 1 / 4 cup fresh lemon juice 1 pound spaghetti Heat oil in large pot over medium-high heat. Add sliced garlic and saute until golden, about 1 minute. Add clams and 1 / 4 cup chopped Italian parsley, and mix 2 minutes. Add wine, simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes (discard clams do not open). Meanwhile, cook pasta in large pot of boiling salted water until tender but firm to bite. Drain. Add pasta mixture and stir clam to cover. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with 2 tablespoons of parsley and serve. Hope this helps! =)

Basic Pasta, Pizza, Lasagna or Whatever Sauce Recipe