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Recipe: Linguini, razor clams and cockles

Published 10/08/2012

Linguini, razor clams and cockles
Linguini, razor clams and cockles

Masterchef contestant Shaun Hanna shares some sizzling summer recipes from the bistro at Belfast’s MAC Arts Centre

What you'll need

500g dried linguini pasta

1kg fresh razor clams, rinsed in cold water

1kg fresh cockles, rinsed in cold water

200ml dry white wine

250ml cream

2 tomatoes, skinned, deseeded and diced

100g finely chopped olives

150g butter, diced

50g Parmesan

Serves 4

Put a large saucepan on to heat. When hot, add the razor clams and cockles. After 1 minute add the white wine. Place the lid on top and allow to steam for 3-4 minutes.

Strain and reserve the cooking juices.

When cool enough, pick the cockles from the shell, rinse meat to remove any sand.

Pick the razors and discard the top half. Only use the firm white flesh, chopped into 1/2 cm slices.

Reduce the cooking liquor by half. Add cream and reduce again by half. Whisk in the butter to thicken the sauce and add the razor clams and cockles.

Meanwhile, cook the linguini as per the instructions for approximately 9 minutes.

When cooked, toss with the seafood sauce.

Finish off the sauce with diced tomato, olives and parmesan.

Belfast Telegraph

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