2 cloves garlic
2 salted anchovies, soaked for 5 minutes to remove salt, bones removed
1 bunch fresh parsley, leaves only
1 tablespoon capers
1 cup extra-virgin olive oil
1 lemon, juiced
Sea salt and freshly ground black pepper
1 pound fingerling potatoes
1/2 pound spicy Italian style lamb sausage links (can substitute Italian pork sausage)
1/2 pound sugar snap peas
4 (6-ounce) wild salmon fillets
Vegetable oil, for sauteing
1 pound manila clams
2 teaspoons diced garlic
2 cups dry white wine (recommended: Italian Pinot Grigio)
2 tablespoons cold unsalted butter, diced
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