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Ingredients
  • 250 grams palourde clams
  • salt for pasta water, as desired
  • 150 grams linguine
  • 1 clove garlic
  • 2 x 15ml tablespoons olive oil
  • ¼ teaspoon dried chilli flakes (or more if you want this fiery)
  • 80 millilitres dry white vermouth or wine
  • 1 to 2 x 15ml tablespoons fresh flatleaf parsley (chopped)
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