Squid Ink Pasta with Clams and Bottarga
from the Bartolini kitchens
from the Bartolini kitchens
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Ingredients

  • 4 whole eggs
  • 1 cup of
  • cup
  • 1½ tbsp of
  • 1/4 cup water
  • 1/4 cup white wine
  • 3 dozen
  • 8 minutes

Instructions

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