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Black Spaghetti with cockle and basil oil

This delicious recipe is from the book of the unforgettable Mey Hofmann.

I prepare it my way but the idea of combining cockle, parmesan and pasta has been of Mey. Your recipes are wonderful!

See you tomorrow.

Spaghetti with cockle and basil oil
Serves 4
Cook Time
30 min
Cook Time
30 min
  1. 280 g black Spaghetti
  2. 500 g cockle
  3. Laurel
For Basil Oil
  1. A bunch of basil
  2. A bunch of parsley
  3. 40 g grated Parmesan
  4. 200 ml olive oil
  5. 30 g ground Almond
  6. A pinch of garlic
  7. Salt, white pepper
  8. 20 Peeled Prawns
  9. shavings of Parmesan cheese.
  10. 20 g toasted pine nuts 8 mozzarella Pearls
Small Shrimp Bottom
  1. 300 g of heads and body of prawns
  2. Olive oil
  3. 2 cloves of garlic in pieces
  4. 50 ml brandy
  5. 1 c. s chopped parsley
  6. Water to cover.
  1. Wash the cockle thoroughly in cool water. Cook them once steam-washed with laurel leaves and a splash of water. The moment they begin to open, remove from the fire and withdraw from their shell.
  2. Reserve the cockle covered with the cooking water.
  3. Prepare the basil oil by whitening The leaves of the herbs, refresh, dry very well and mash all the ingredients by gradually adding the oil.
  4. Insert the mozzarella in the oil and reserve until the time to serve.
  5. To prepare the prawn bottom in a saucepan heat the oil, add the cloves of garlic and then the heads and shells of the prawns.
  6. Fry the whole until the kitchen smells like a beach bar. At that time add the brandy, flambé and then add the chopped parsley. Finish covering with water and let boil 15 minutes approx.
  7. Strain.
  8. At the time of serving to cook the pasta (per 1 liter of water-10 g salt) leaving it al dente.
  9. Sauté the prawns A was
Adapted from Iria Castro
Adapted from Iria Castro
Catering Iria Castro

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