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350g / 12oz cockles, defrosted and drained
125g / 4oz green tagliatelle, cooked and cooled
2 small red and yellow peppers, deseeded and cut into thin strips
Dressing:
70ml / 1/8pint olive oil
3 tbsp vinegar
2 tbsp fresh chopped chives
1 x 5ml spoon (1 teaspoon) honey or brown sugar
1 x 5ml spoon (1 teaspoon) wholegrain mustard
Fresh chopped chives, to garnish
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1 Cut the tagliatelle into short pieces. In a large bowl mix together the cockles, pasta and peppers.
2 To prepare the dressing: mix all the ingredients together in a screw topped jar. Shake well.
3 Pour over the cockle salad and toss lightly. Garnish with parsley before serving.
A SEAFISH recipe |
