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tartufo di mare

venus clams

They got to be likened to truffles only because of their dark, rough shells. Scientists call them 'warty venuses', which doesn't sound very nice either. In Friuli Venezia Giulia they are often called dondoli,

But they're cousins to vongole, and used the same way (i.e. on pasta).

Text © Dana Facaros and Michael Pauls

Image by supercozze