PENNE WITH COCKLES
* 300gr penne pasta
* 300gr cockles
* Borges Extra Virgin Olive Oil
* 0,01 l. Borges white Balsamic Modena Vinegar
* Salt and pepper
Step by StepBoil penne “al dente” and let it cool down. Steam cockles until they open. Mix penne with cockles and cook together in olive oil and white balsamic vinegar. Season to taste. Serve cold as a starter.
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