In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

[Q]: Wash strawberries before capping.,______,Remove caps from remaining berries and place half of them in a saucepan.,Add 1 cup of sugar.,Using a pastry blender or potato masher, crush berries in saucepan.,Combine cornstarch and lemon juice; add to berry mixture.,Cook over low heat, stirring constantly, until mixture thickens and becomes transparent.,While mixture is hot, add gelatin.,Place 2 or 3 tablespoons of cooled mixture in bottom of pastry shell.,Fill shell with halved or whole strawberries.,Pour remaining cooled glaze over berries.,Refrigerate for several hours (at least 2 or 3).,Before serving, whip the cream with 3 tablespoons of sugar and 1 teaspoon of vanilla.,Spread on pie.,Add fresh strawberries reserved for garnish.
[A]: Set aside a few of the best ones for garnish.

[Q]: In a large pot, heat the oil over moderately high heat. Add the sausage; cook, turning, until browned, about 10 minutes. Remove. Pour off all but 2 tablespoons fat.,Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and paprika and cook, stirring, for 30 seconds longer. Remove from the heat. Cut the sausage into 1/2-inch slices and stir them and the tomato paste into the pot.,______,Carefully pour the clam-cooking liquid into the sausage mixture, leaving any grit in the bottom of the pan. Add 2 tablespoons of the parsley, salt if needed, and the black pepper. Bring to a simmer, cover, and continue simmering for 5 minutes. Stir in the clams in their shells. Simmer, covered, just until the clams are warm through, about 1 minute. Serve topped with the remaining parsley.,Wine Recommendation: Try this rustic Portuguese-style stew with that most basic and refreshing of Portuguese white wines, a vinho verde. Look for the youngest bottle you can find.
[A]: In a medium stainless-steel saucepan, combine the clam juice, wine, bay leaves, and red-pepper flakes. Discard any clams that are broken or do not clamp shut when tapped. Add the clams to the pan. Cover and bring to a boil. Cook, shaking the pan occasionally, until the clams open, about 3 minutes. Remove the open clams and continue to cook, uncovering the pan as necessary to remove the clams as soon as they open. Discard any that do not open.

[Q]: Pear Nectar: Puree the pears with their syrup and lemon juice until smooth.,Chill and serve.,Serve this drink chilled.,You can chill in advance by simply keeping the can of pears in the refrigerator.,If you serve it over ice, you may need to add a little extra lemon juice and sugar to taste, as the water dilutes the flavor.,______,Apricot Nectar: Puree the apricots with their juice.,Add the sugar if desired.,(Taste first, especially if you used apricots in heavy syrup).,Makes 1 1/2 cups.
[A]:
Serves 2.