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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Becky Smith
  • 1 white onion
  • 4 or more cloves garlic
  • 3 TBS olive oil
  • 1 cup dry white wine
  • 2 cans whole, peeled tomatoes
  • 1 tsp. oregano
  • 1 or 2 bay leaves
  • 1 tsp. thyme
  • Salt and pepper
  • Pinch or 2 of sugar
  • Seafood of choice: shrimp, scallops or clams (fresh or canned, whole or minced)
  • Pasta, for serving
Chop onion and mince garlic. Saute onion and garlic in olive oil. When opaque, add wine and let simmer for a minute or so. Add tomatoes, seasoning and seafood. Bring to a boil, then turn down to low to simmer, covered, for at least 30 minutes, stirring occasionally.
Chop the tomatoes into smaller pieces while they are simmering (optional).
If cooking with fresh clams, make sure they pop open while cooking. Discard any that don’t.
Serve over prepared pasta.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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