recipes
Linguine vongole with leeks
Serves:
Ingredients
- 100g vongole
- 1 carrot
- 1 leek
- 50ml white wine
- 50ml fish stock
- 3 cloves garlic
- 2 small spring onions
- 50g basil
- 3 cherry tomatoes
Method
Preheat a pan with some olive oil and cook the dicey chopped carrots, leeks, garlic and spring onions for 5minutes than add the vongole, when they start to open add the white wine reduce by half gradually pour the fish stock and reduce again simmer for 20 minutes Meanwhile boil the pasta for 7 minutes then when ready mix the sauce with the pasta add basil and cherry tomatoes.
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