July 26, 2015
This is a dish that I just can’t wait to put on every year. Wonderful British clams paired with Suffolk pancetta, cockles and rosemary. A local interpretation of an Italian classic. Eat this dish with your family and friends - it’s great for sharing!
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
1k purged clams
280g linguine (70g of pasta per person)
300g diced pancetta (50g per person)
300g cockle meat
2 shallots, diced
3 garlic cloves, minced
1 bunch of parsley
½ bunch of rosemary
Pressed English rape seed oil
Salt and white pepper to taste
1. Have a pot of hot salted water to hand with a colander ready for the pasta.
2. In a hot pan, start by sautéing the pancetta with the shallots, garlic and rosemary in rape seed oil then add the cockles and clams.
3. Time the pasta cooking with the clams opening, so be sure to plan ahead and check how long your pasta will take. Usually around nine minutes.
4. Deglaze with a little white wine and pasta water to help the clams along.
5. Add a bit of butter at the same time to help build a nice a sauce.
6. Drain the pasta and add to the sautéed cockles and pancetta mix
7. Toss together, taste for seasoning and adjust accordingly
Here at the Seafood & Grill I serve the British Clam Vongole in a deep bowl with chopped parsley neatly sprinkled on top. Simple!