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Pearl couscous with shrimp and clams from Ottolenghi at The New York Times by Yotam Ottolenghi

  • clams
  • fennel
  • fennel seeds
  • garlic
  • lemons
  • tomato paste
  • Pernod
  • cherry tomatoes
  • shrimp
  • chicken stock
  • chile flakes
  • pearl couscous
  • tarragon sprigs

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock.

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