About This Recipe
A delicious spaghetti dish featuring tender clams and cockles, perfectly complemented by the zesty kick of Espelette pepper for an unforgettable flavor combination.
Ingredients
At Oliviers&Co
Espelette Pepper
Tenuta Ganga di Lupo Olive Oil
Flower of Salt of the Ebro Delta
At the market
Spaghetti
1 pound cockles
1 pound clams
1 spring onion
2 thyme sprigs
Lemon juice
1 chives bunch
1/2 cup dry white wine
1 tbsp crème fraiche
Pepper
Directions
Rinse then soak seafood in cold water with salt for at least 2 hours.
Cook the spaghetti for 10 minutes in boiling salted water. Add a few drops of lemon juice to avoid sticking.
Rinse again seafood and drain.
Color the chopped onion in a pan with olive oil. Add seafood, white wine, thyme and pepper. Cover and cook for about 5 minutes, shaking the pan until all the shells are open.
Remove shells and strain out the cooking juice. If it is not too salty, put it back in the pan with cream. Otherwise, only use half of the cooking juice.
Add seafood and spaghetti, sprinkle over some Espelette pepper and drizzle with olive oil. Sprinkle with chopped chives and serve immediately.