Recipe: 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
2 tomatoes, skinned, deseeded and diced
100g finely chopped olives
150g butter, diced
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.