Spaghetti alle Vongole with garlic, parsley and white wine - Theo Randall recipe
- 1 kg palourdes clams - 500g Spaghetti from Gragnano or a bronze die Spaghetti - 1 clove garlic, finely sliced - 4 tbsp olive oil - 1 small dried chilli,
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Ingredients
- 1 kg palourdes clams
- 500g Spaghetti from Gragnano or a bronze die Spaghetti
- 1 clove garlic, finely sliced
- 4 tbsp olive oil
- 1 small dried chilli, seeds removed and crumbled into small pieces
- 100ml dry white wine, Pinot Grigio or Vermentino
- 2 tbsp of finely chopped flat-leaf parsley
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