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Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Electric noodle maker — extrude fresh ramen, udon, pasta
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
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Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Electric noodle maker — extrude fresh ramen, udon, pasta
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
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Heat oil in a large skillet. Add onion and garlic; saute in oil over medium heat until golden. Drain clam liquid into onion mixture. Stir in wine. Simmer about 5 minutes over medium heat. Stir in clams, parsley, pepper and butter. Heat thoroughly. Pour clam sauce over hot, cooked pasta noodles. Garnish with watercress sprigs. Serve immediately. Makes 4 to 5 servings.