Linguine
Linguine alla Vongole
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400g Panzani Linguine
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500g clams
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6 garlic cloves
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200g cherry tomatoes
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20cl of white wine
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1 chilli pepper
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2 tablespoon butter
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olive oil
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1. Cook the pasta.
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2. Sauté the sliced garlic in olive oil until golden, then add the chopped, de-seeded chilli pepper.
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3. Add the clams, pour in the wine and season with salt and pepper.
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4. Cover the pan so as to steam the clams enough that they open up (2-3 minutes).
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5. Add the butter, the quartered cherry tomatoes and the pasta. The cold butter will allow the sauce to thicken.
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6. Heat and add parsley.
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