Pasta Vongolle
Serve in hot bowls and finish with chopped parsley.
Ingredients
- 800g fresh clams, discard any opened ones
- 12 whole shallots, finely chopped
- 75g butter
- 2 cloves of garlic peeled and chopped
- 2 glasses of white wine
- 400g cooked spaghetti or linguine
- 100g double cream
- 50g flat leaf parsley
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