Spaghettini « Alle Vongole », Cocklesin Bordier Seaweed Butter
- 1 kg / 2.2 lbs. cockles / small clams
- 500 g / 17 ½ oz. spaghettini
- 70 g / 2 ½ oz. Bordier seaweed butter+ 5 g / 1 tsp. for each plate
- Italian parsley, lemon
Pour the cockles into a sieve and wash under cold running water. They should close. Throw away any that don’t.
Bring 4-5 liters / quarts of salted water to a boil. Pour in the pasta and cook until al dente (8-10 minutes).
In the meantime, prepare the shellfish. In a large Dutch oven melt 70 g seaweed butter. Turn up the heat and add the cockles, cooking for 5 minutes. They must open—throw away those that do not. Leave a few cockles in their shells to decorate, shell the rest. Strain the cooking liquid to eliminate any remaining sand. Finely chop the parsley. Set the seaweed butter and cockle juice aside in a pot.
Cook the pasta al dente and strain. Mix with the seaweed butter / cockle juice.
Plate in warmed dishes. Decorate with the cockles set aside, the chopped parsley, and some lemon zests. Place a quenelle of butter on each pile of pasta.