Fish and shellfish are foods that many of us associate with healthy eating, not to mention they are delicious! But it’s important to choose them wisely. We always go for fish that is suitable; line caught or harvested by sustainable methods; and we avoid endangered species.

You can begin by finding a good fishmonger (Sussex Fish or ShellSeekers). They tell us what’s in season, where fish and shellfish come from, how they’ve been caught. Not to mention they will recommend new things for us to try!

And of course, buy local. Buy in season. It’s usually cheaper, with a smaller carbon footprint. And it tastes so much better!

As we enter into November, our fishmonger recommends shellfish such as cockles or clams. They are now in season and hand gathered. Do avoid eating them during breeding season from March to July.

These lovely heart shaped shells go perfectly with, what else, fresh pasta. Here’s how!

For a meal for 2 you will need:

Two cloves of garlic, minced
One leek, finely chopped
Two glasses of white wine
Two handfuls of cockles or clams
Two tbs extra virgin olive oil, plus more for drizzling
250gr fresh pasta
Smoked dried chilli (to taste)
Capers (to taste)

In a large pan heat a couple of tablespoons of olive oil. Fry the garlic and the finely chopped leek. Season and cook until tender. Add two glasses of white wine. Once reduced, add the cockles and clams, but discard any that are open already. Cover with a lid and let them steam until they have opened. Discard any closed ones.

Meanwhile, boil some fresh pasta. When the pasta is ready serve on two plates and scatter the cockles, clams and juices from the pan. Sprinkle some dried red chilli (we used smoked), and capers.  The salty and sour flavour of these dark green flower buds, goes perfectly with this pasta. Drizzle some olive oil. Enjoy with a glass of white wine.


We think that life is too short for one type of pesto. So why don’t you “Greek up” your pesto pasta by replacing basil with oregano and pine nuts with almonds?

Ingredients:

500g pasta –we recommend linguini or whole wheat penne

For the pesto

200g feta crumbled
1/2 teacup Kalamata olives –without their pits
1/3 cup extra virgin olive oil (and 1/4 cup for serving)
2 garlic cloves
25g almonds –toasted, if desired for enhanced flavour
Bunch of parsley (chopped)
1 teaspoon dried Greek oregano
Mizithra or graviera for serving
Freshly ground pepper
Sesame and parsley (if desired) for serving

Method:

Tip the pasta into a large pan of boiling salted water and cook until al dente. Set aside 1/2 cup of pasta water.

In the meantime, place the parsley, almonds, cloves and oregano in the bowl of a food processor (or blender) fitted with a steel blade and blend to a puree. Add the olives, feta and pasta water and blend again. With the processor running, slowly pour the olive oil into the bowl through the feed tube. Pulse until well combined, adding blanching water by tablespoons to thin if needed, and stopping occasionally to scrape down sides.

Transfer pasta to a bowl and toss vigorously, drizzling with oil and adding pesto, sesame, freshly ground pepper, parsley (if desired) and cheese as you continue to toss, until pasta is glossy and well coated with sauce. Serve hot or cold. Enjoy! Store the pesto in the refrigerator or freezer with a thin film of olive oil on top.