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THE FISH SOCIETY
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Welcome to THE FISH SOCIETY!

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The Fish Society > "c" > Cockles - shelled

BROWSE FISH >

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Cockles - shelled

SEE OUR OTHER COCKLES

You can't beat the aroma of cockles... sweet and utterly unique - be they ever so humble, they sure are a wonderful eating experience. Ever tried them in an omelette? These are cooked and shelled cockles, ready to eat or re-heat.

Choose either IQF - that means you can take them out one at a time. Or a pillow pack - one serving frozen in a clump. Pillow packs store a lot better.

 

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Cockles - shelled IQF 2 svgs
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Recipe

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 laverbread (see our Not fish page)
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 clams 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.