- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 600 g spaghetti
- 20 g shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 red chillies, finely chopped
- 60 g butter
- 4 tsp olive oil
- 160 ml white wine
- 160 ml cooking juices from the cockles, (see cooks note)
- 300 g tomato and shallot sauce, (see cooks note)
- 80 g cooked cockles
- 1 pinches chopped parsley
- lemon juice, to taste
Tips and Suggestions
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
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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