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I often cook this dish at home and at work. The method I am accustomed to includes the following: In this order Garlic(minced) & Butter, salt, pepper, and crushed red pepper meat (shrimp or chicken) white wine to deglaze then tomato sauce and a very small amount of cream to lighten the sauce parley at the end. I do not believe this to be the authentic method however. The most traditional version I have seen uses clam juice to lighten the sauce, crushed garlic, and no deliberate deglazing with wine.
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