Ingredients
4
- 1 packet spaghetti
- 2 nets vongole
- 20 g Bresc WOKchilli
- 3 g chilli flakes
- 20 g Bresc Garlic chopped
- 20 g flat-leaved parsley, chopped
- 1 dl white wine
- 1 dl olive oil
- salt and pepper
Used bresc products
Ingredients
Preparation method
Cook the pasta al dente in plenty of well salted water. Rinse the vongole thoroughly. Braise the garlic, chilli flakes and WOKchilli. Add the vongole. Add a large dash of wine and stew them until they are cooked. Stir in the pasta and flat-leaved parsley and season with salt and pepper.
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