Ingredients
1 kg | Cockles (Main) |
200 g | Spaghetti (Main) |
500 ml | White wine |
1 bunch | Fresh herbs, stalks included |
¼ cup | Olive oil |
4 cloves | Garlic |
1 | Red chilli, chopped |
1 | Lemon, zest |
1 cup | Sundried tomatoes, semi-dried |
¼ cup | Salsa, verde |
1 to serve | Lemon, wedges |
Salsa Verde
1 cup | Parsley |
1 cup | Watercress (Main) |
½ cup | Parmesan cheese, grated |
¼ cup | Olive oil |
2 | Garlic cloves |
½ | Lemons, juice (Main) |
1 to taste | Salt & freshly ground pepper |
Directions
- Cook spaghetti as per packet instructions.
- In a large pot with lid on, heat wine and herbs, until boiling.
- Add cockles and steam for a few minutes until shells are all open.
- Give pot a shake after a couple of minutes. Strain, reserving liquid when they all open.
- While cockles are cooking, heat oil in a large frying pan, add garlic and chilli and cook until fragrant, 4 or 5 minutes.
- Toss spaghetti into frying pan stirring to coat with flavour.
- Add cockles, sundried tomatoes, and salsa verde and cup of liquid from the cockles' pot.
- Place into a serving bowl and add the fresh herbs.
- Serve with plenty of freshly ground pepper and lemon wedges.
- Dressing - Place all ingredients into a blender and blitz until well combined.