Creamy Cockle and Monk Fish Pasta

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With an overcast morning on Saturday we decided to head to the beach and even better it was low tide. I love living by the seaside the fresh salt air is great for days off from work. Here is a tasty fresh pasta I made using our foraged cockles and some monk fish from the store.

Bursts of fresh tarragon, lemon and garlic pair perfectly with the cockles and fish, folded through freshly made pasta and baby spinach. This was the perfect tea for my seafood lover.

Creamy Cockle and Monk Fish Pasta

Ingredients:

15-20 cockles

300gm monk fish, cut into strips

¼ cup seasoned flour

1 tbsp butter

2 tsp oil

½ onion, finely diced

3 garlic cloves, finely diced

½ lemon juice and zest

1 1/2 tbsp fresh tarragon

¼ cup white wine or fish stock

¾ cup water

150ml cream

250gm cooked pasta, I used homemade fettuccine but you can use any store brought pasta

1 cup baby spinach

Salt and pepper to taste

Method:

  1. Heat a large fry pan over a medium to high heat, add butter and 1 tsp oil.
  2. Coat fish in seasoned flour and brown in pan, remove and set aside.
  3. Deglaze frypan and set aside, heat fry pan over medium heat and add remaining oil.
  4. Sauté onion and garlic followed by lemon zest and tarragon, add cockles, water and deglazed pan juices, place a lid over or upside down fry pan and cook until cockles are all open. (around 4-5 minutes)
  5. If you get a cockle that doesn’t open discard them.
  6. Add cream and reduce for 1 minute, add cooked pasta and fish to the fry pan cook for a further 1 minute until the cream is thickened into a nice sauce, add baby spinach and fold through.
  7. Check the seasoning and serve.

Serves: 1-2

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