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onion browns, add the chopped tomatoes and cook for several minutes.
Merge of 'hot water, add salt and pepper and bring to a boil, dip the vavalaggi and cook until the cooking enhances the flavor and fragrance, if you want to add some parsley or basil, but do not forget the bread dipped in sauce that goes. Enjoy it all with quiet, helped by a needle or with a toothpick to extract the tiny mollusk from its shell, it combines a good sparkling wine rose slightly, and go!
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Gibbula Richardi , this is his name .
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