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Having won the title of Best Italian in the I Love FOOD Awards 2012, Criniti's reveals the recipe to one of their signature dishes.


  • 260gm Cooked pasta

  • 2 cloves Garlic sliced

  • ½ Chilli sliced

  • 60ml White wine

  • 60ml E.V.O.

  • 8 pieces Confit tomatoes

  • 120ml Fish stock

  • 5gm Chiffonnade Parsley

  • 3 pieces Cherry truss tomato

  • 5 Mussels

  • 5 Vongole

  • 3 Scallops


  • 1.

    In a cold pan add garlic, chilli and olive oil cook until golden color, add white wine to stop cooking process. Add vongole, mussels, cherry tomato and fish stock. Reduce by ½ and finish with parsley and more extra virgin oil.

  • 2.

    Garnish with oven roasted cherry truss tomato, picked parsley

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