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1300 814 956
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Linguine with Vongole (by Chef Paolo)

  • Complexity: easy


Cook pasta as per packet instruction. Put oil in the fry pan and sauté garlic and onion until the onion is soft and translucent. Add vongole to the pan, stir it around and add wine.  cover and let simmer until all clam shells have opened. Take the lid off and discard any shell that didn’t open. Add chilli, chopped parsley and pasta. Adjust the seasoning with salt and pepper then serve.

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