Harissa-Spiced Vongole - Cuisine Magazine - From New Zealand to the World
We both love vongole; it’s one of those things that is so lip-smackingly delicious when it’s done well. The trick is not to rush – cook the shellfish, then the
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Ingredients
- ¼ cup extra virgin olive oil
- 4 cloves garlic, coarsely chopped
- finely grated zest of 1 lemon
- 4 tomatoes, cored and chopped
- ½ cup dry white wine
- 3kg/6lb shellfish, rinsed and scrubbed (cockles, mussels, tuatuas, or pipis)
- 500g/1lb dried linguine, bucatini, or gluten-free alternative
- 2 tablespoons harissa, or more to taste
- ½ cup coarsely chopped parsley
- 2 tablespoons lemon juice
- freshly ground black pepper, to taste
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