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Ingredients
- 600 g di vongole veraci, pulite e spurgate
- 1 spicchio di aglio
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- 1 peperoncino piccante fresco o secco
- 500 g di acqua
- 40 g di olio extravergine di oliva
- 40 g di olive taggiasche denocciolate
- 100 g di vino bianco secco
- 8 fette di pane di Altamura (tipo pugliese) (circa 50 g a fetta)
- Nutrition
- per 4 porzioni
- Calories
- 8380 kJ / 2003 kcal
- Protein
- 96 g
- Carbohydrates
- 281.5 g
- Fat
- 62.6 g
- Fibre
- 14.7 g
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