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Creamy Pasta with Smoked Kingfish and Cockles (Clams)

 This is a stunning, simple favourite. Serve with crusty garlic bread and a side salad. Serves 2-3 well.


250ml fresh cream 

200ml White Wine
1 sml clove minced garlic 
1/3 cup chopped/shredded cooked bacon (prosciutto will also work)
1 large sprig of fresh parsley, rough cut
1/5th cup marinated sun-dried tomatoes, diced
2tsbp grated parmesan cheese 
100g Aquafresh Smoked Kingfish, shredded roughly
3 Tbs olive oil
3/4 package of fresh spaghetti
Olive oil, for drizzling over pasta, Salt and Pepper and 1/4 lemon to season

To prepare:

Pour cream in a large saute pan and add minced garlic and diced bacon. Cook over low heat until cream reduces and thickens, stirring as this happens. Add in parmesan cheese, roughly cut parsley and sundried tomatos and white wine.

Keep stirring until cheese has completely melted. Season with salt and pepper to taste, then place 1doz cockles, whole, into sauce to steam open slowly while pasta cooks. Cover to aid steaming process. Do not let the sauce come to a boil, however.

While sauce is reducing, fill another large pot with water and add a generous throw of salt along with a drizzle of olive oil. Bring to a rapid boil and add pasta, stirring every few minutes and cook according to the directions on the package. We suggest fresh pasta, it cooks quicker and tastes nicer! Once cooked, drain pasta and drizzle with a bit more olive oil and toss to combine. 

Just before you combine, check to see all cockles have opened. Any that dont open, remove and discard. Place shredded kingfish in, and fold through, coating cockles and kingfish with the sauce. Fold hot pasta into sauce, and serve. A squeeze of lemon on the top adds a fresh zing.