Fragrant Seafood Spaghetti

Recipe by Annabel Langbein

This fragrant pasta is wonderfully simple to make.

To Prepare: 10 minutes
To Cook: about 10 minutes

2 tbsp olive oil
3 cloves garlic, crushed
pinch red pepper flakes
50 fresh cockles, washed
1 large tomato, peeled, seeded and diced
1⁄2 cup fruity white wine, eg riesling
400g dried spaghetti
1⁄2 cup chopped Italian parsley
freshly ground black pepper
2 tbsp extra virgin olive oil

Heat oil in a large pot and sizzle garlic and pepper flakes for a few seconds. Add shellfish, tomato and wine. Cover tightly and cook for 3-4 minutes, until shellfish open. Discard any that remain closed. Lift half the meat from shells, discard shells and return meat to pot. In a separate pot, cook pasta in unsalted water for 4 minutes less than manufacturer’s instructions. Drain, reserving 2 cups of cooking water. Add pasta and 1 cup of the cooking water to the shellfish pot, along with parsley, pepper and extra virgin olive oil. Cook for 4 minutes, adding more pasta water if the mixture appears too dry. Stir well to combine flavours and serve. Serves 4.

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This page was updated on 11 November, 2005