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Spaghetti with cockles

Tom Aikens from Market Kitchen
Tom Aikens’ simple seafood pasta would make an elegant dinner party dish

Spaghetti with cockles

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.

Cook’s notes: 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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Serves: 4

Prep: 15 min
Cook: 10 min

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