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Vongoli with Spinach and Chilli


  • 300gvongole

  • 1 shallot

  • 1 red chilli

  • 1 green chilli

  • 1 tsp minced garlic

  • 100g angle hair pasta

  • 100g spinach

  • ½ glass of white wine

  • pinch of salt


  • 1.

    Heat a little olive oil in a large frying pan and put in sliced shallot, chopped chillies and garlic and sauté.

  • 2.

    Slide Vongole into the frying pan with the shallot and chillies and add ½ glass of white wine place on lid and let steam for 2 minutes or until the Vongole are open.

  • 3.

    At the same time bring another pan of water to the boil add a pinch of salt then pasta and boil until pasta is cooked.

  • 4.

    Back to your frying pan and add spinach followed by the drained and cooked Angel Hair pasta add a little water from the pasta and combine together until spinach is wilted.


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