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Serves 4 as a starter


¼ cup olive oil

4 garlic cloves, sliced

250g cherry tomatoes, halved

1 kg vongole, washed well and beards removed

1 small bunch parsley, leaves picked and stalks finely chopped

1 cup stock

4 (600g) zucchini, spiralised

1 teaspoon chilli flakes

Sea salt

Black pepper


Heat a heavy based casserole dish over a high heat and add in the olive oil, parsley stalks and garlic.

Season with salt and pepper and stir in the chilli flakes and cherry tomatoes.

Stir everything around constantly and as the garlic starts to brown, add in the vongole and stock. Shake everything around and cover with the lid.

In 3 – 4 minutes the vongole will begin to open. Continue shuffling around the dish until all the vongole have opened.

Remove from the heat and toss through the zucchini noodles and parsley leaves.

Remove any unopened vognole and discard. Serve immediately.



dairyfree, entertaining, glutenfree, healthyfamily, howtocookvongole, lightlunchrecipes, lunchrecipes, nutrition, recipes, seasonal, sugarfree, vongole, wholefoods, zucchininoodles
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