Fresh pasta with clams, capers & garlic

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 (you can also use dried 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.

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