Cold pasta with peppers and cockles
serves 4
Ingredients
- 350g / 12oz shelled cockles
- 125g / 4oz tagliatelle, cooked and cooled and cut into short strips
- 2 red or yellow peppers, deseeded and chopped thinly
- 70ml / 1/8pint olive oil
- 3 tbsp vinegar
- 2 tbsp chopped chives
- 1 tsp honey
- 1 tsp mustard
- - all well mixed
- chopped parsely as garnish
Method
- Mix cockles, pasta and peppers in a large bowl. Pour dressing over. Toss lightly. Garnish.
