Cockles pasta

Lloyds seafood pasta is a great standby supper with a jar of cockles in the cupboard you can rustle it up in less than half an hour
Cockles pasta
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 75 g dried spaghetti
  • 30 g salted butter
  • 1 shallot, finely chopped
  • ½ lemons, juice only
  • 50 ml white wine
  • 150 g jar pickled cockles
  • 1 tsp chopped mixed herbs, such as basil, parsley and rosemary
  • freshly grated parmesan, to serve


1. Cook the pasta in a large pan of boiling, salted water until tender then drain it.

2. Meanwhile, melt the butter in a heavy-based saucepan and fry the shallot until softened. Add some salt and pepper plus the lemon juice and white wine. Once the liquid begins to simmer, tip in the cockles and heat through.

3. Add the drained pasta and herbs to the pan with the cockles. Stir everything together and serve in a bowl topped with the parmesan.

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