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I thought I'd add my moussaka as well. Traditionally it's made with aubergine (eggplant) but you can have one layer of potato as well. The eggplant are long and narrow here rather than fat and squat as in sothern europe so there are lots of little round slices. I tried it with cutting lengthways but a bit stringy.



75ml/6fl oz olive oil

1 large onion, finely chopped


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How about pasta? I would like to share some of my own recipe.


Spaghetti with Clams in white sauce


Ingredients for 4 persons


400 grams spaghetti

1 kilo fresh clams

2 cloves garlic thinly chopped

Parsley thinly chopped


Olive oil if possible extra virgin

Dried chilli pepper or ground pepper



Wash clams and put in a big bowl, add abbundant water and 1 tbsp salt, set aside for 1 hour. This will let clams expel sand inside the shell. Wash them again thoroughly.

Put 2 tbsp olive oil in a pan, saut

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