COCKLES AND MUSSELS RECIPES
SEAFOOD PASTA RECIPES | BBC GOOD FOOD
Stir up some sizzling seafood and fish pasta recipes, from classic shellfish spaghetti and prawn linguine to new twists like crab mac ’n’ cheese.
Provided by Good Food team
Number Of Ingredients 1
LINGUINE WITH SEAFOOD RECIPE | EMERIL LAGASSE | FOOD NETWORK
Steps:
- Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
- Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
- While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.
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For something a little different, try this seafood curry recipe with mussels, cockles and clams as the star. A glorious recipe from Rick Stein's Coast to Coast.
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For the masala paste, heat a dry heavy-based frying pan over a medium-high heat. Add the coriander seeds, cloves and cumin seeds and cook until they darken slightly and start to smell aromatic. Tip into a spice grinder and grind to a powder. Put this mixture and all the other paste ingredients into a food processor and blend until smooth.
Heat the oil in a large pan, add the masala paste and fry for a few minutes until it starts to separate from the oil.
Add the mussels, cockles and clams, cover and cook over a high heat for 3-4 minutes, shaking the pan now and then, until they have all opened.
Add a little water if there is not quite enough sauce, season with a little salt if necessary, then add the chopped coriander. Spoon into warmed bowls and serve.
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Australian Gourmet Traveller seafood entree recipe for cockles with drawn butter and garlic sauce
From gourmettraveller.com.au
Total Time 10 minutes
From gourmettraveller.com.au
Total Time 10 minutes
- Bring 2cm of salted water to the boil in a large pan over high heat, add cockles, cover and cook for 2 minutes or until cockles open. Drain in a colander and divide among bowls. Serve cockles dipped in drawn butter and garlic sauce with wholemeal bread.
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MUSSEL, COCKLE AND CLAM MASALA - THE HAPPY FOODIE
For something a little different, try this seafood curry recipe with mussels, cockles and clams as the star. A glorious recipe from Rick Stein's Coast to Coast.
From thehappyfoodie.co.uk
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For the masala paste, heat a dry heavy-based frying pan over a medium-high heat. Add the coriander seeds, cloves and cumin seeds and cook until they darken slightly and start to smell aromatic. Tip into a spice grinder and grind to a powder. Put this mixture and all the other paste ingredients into a food processor and blend until smooth.
Heat the oil in a large pan, add the masala paste and fry for a few minutes until it starts to separate from the oil.
Add the mussels, cockles and clams, cover and cook over a high heat for 3-4 minutes, shaking the pan now and then, until they have all opened.
Add a little water if there is not quite enough sauce, season with a little salt if necessary, then add the chopped coriander. Spoon into warmed bowls and serve.
See details
COCKLES WITH DRAWN BUTTER AND GARLIC SAUCE | GOURMET TRAVELLER
Australian Gourmet Traveller seafood entree recipe for cockles with drawn butter and garlic sauce
From gourmettraveller.com.au
Total Time 10 minutes
From gourmettraveller.com.au
Total Time 10 minutes
- Bring 2cm of salted water to the boil in a large pan over high heat, add cockles, cover and cook for 2 minutes or until cockles open. Drain in a colander and divide among bowls. Serve cockles dipped in drawn butter and garlic sauce with wholemeal bread.
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From foodanddrink.scotsman.com
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From coastmagazine.co.uk
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