Spaghetti With Clams And Laver

Spaghetti with clams and laverbread

Serves 4

This is a variation of a recipe described by Franco Taruschio in a newspaper article many years ago when he still ran his the famous Walnut Tree restaurant in South Wales. 


  • 300g shelled cockles
  • 100g laver (we sell this too)
  • 400g spaghetti
  • 1-2 red chillies seeded & finely sliced
  • 2 cloves of garlic, crushed
  • 4-6tbs good olive oil
  • Freshly ground black pepper
  • A squeeze of lemon


  1. Cook the spaghetti according to the instructions on the packet.
  2. Heat 1tbs of the oil in a frying pan and briefly cook the garlic and chilli on a medium heat stirring constantly - do not let the garlic brown.
  3. Add the laverbread and clams and warm through gently.
  4. Drain the pasta when it is cooked (reserving a few tablespoons of the cooking water) then return it to its pan.
  5. Mix the laverbread and cockles in with the pasta plus several generous grinds of the pepper and the remaining olive oil. If it seems a bit dry add some of the cooking water.
  6. Taste and add a squeeze of lemon if necessary then reheat very briefly but do not allow the sauce to boil.
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