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Whelks with crushed tomatoes

125 ml (1/2 cup) of green peppers, diced
1 minced garlic
30 ml (2 tablespoons) of olive oil
2 tomatoes, seeded and julienned
125 ml (1/2 cup) of yellow zucchini, diced
125 ml (1/2 cup) of white wine
125 ml (1/2 cup) of fresh basil, chopped
450 g (1 lbs.) of whelks, sliced
Salt and pepper to taste
1. Sauté the garlic and green peppers in olive oil.
2. Add the tomatoes, zucchini and basil; cook for 2 minutes.
3. Add the wine and reduce by 2/3.
4. Season with salt and pepper.
5. Add the whelks.
6. Serve on a bed of fettuccine with herbs.

Source: Radio Canada