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Spaghetti with cockles
- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Serves:
- 4
Tom Aikens’ simple seafood pasta would make an elegant dinner party dish
Tips and suggestions
- Eat with...
- Cherry tomato and shallot sauce
- Cooks Tips...
- cook cockles in a hot pan with a generous splash of white wine, Noilly Pratt, a little pernod, sliced garlic and a sprig of thyme. Cover with a lid and steam until the cockles open – 2-3 minutes. Uncover and leave to cool.
Get the recipe for Tom Aiken's tomato and shallot sauce
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Ingredients
- 600g spaghetti
- 20g Shallots, finely chopped
- 2 cloves Garlic, finely chopped
- 2 red chillies, finely chopped
- 60g Butter
- 4 tsp Olive oil
- 160ml White wine
- 160ml cooking juices from the cockles, (see cook’s note)
- 300g tomato and shallot sauce, (see cook’s note)
- 80g cooked cockles
- 1 pinch chopped Parsley
- lemon juice, to taste
Method
1. Cook the spaghetti following packet directions.2. Meanwhile, gently fry the shallots, garlic and chilli in half the butter and the olive oil until softened.
3. Pour in the white wine, bring to a bubble and cook to reduce by half. Add the cockle cooking juices and tomato sauce and warm through.
4. When the spaghetti is cooked, drain and toss with the sauce. Stir in the cockles and remaining butter. Season with salt, pepper and parsley and sharpen with lemon juice. Serve at once.
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Latest Comment
I really love this - so fast and super tasty. I found that you can buy cockles in a jar too so great to have as a standby option when cockles are not in season. If you take your spaghetti out before it is completely cooked and add to the wine mixture, the wine will be sucked up into the pasta and make it really tasty.