GREEN HERB & COCKLE PASTA - Cuisine Magazine - From New Zealand to the World
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Ingredients
- ½ cup flat leaf parsley leaves
- ½ cup basil leaves
- ¼ cup dill
- ¼ cup chervil zest and juice of 1 lemon
- 2 tablespoons capers
- 3 tablespoons extra virgin olive oil
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 2 mild green chillies, deseeded and finely chopped
- 150ml dry white wine
- 2kg cockles, or other shellfish, purged of sand and scrubbed
- 500g linguine pasta
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