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Broth: 2 tablespoons olive oil 1 medium onion, finely chopped 4 garlic cloves, chopped 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoons crushed red pepper flakes 1 cup dry white wine 1 28-ounce can whole peeled tomatoes 2 8-ounce bottles clam juice 4 sprigs flat-leaf p [...]
Read the recipe at epicurious.com
