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Spaghetti with dog cockles (amandes de mer) and almond gremolata

Spaghetti with dog cockles (amandes de mer) and almond gremolata

Please note: Dog Cockles are somehow difficult to make right as they are prone to become chewy. They have however a fantastic delicate taste.

What you need:

  • 1 kg of fresh dog cockles (amandes de mer)

  • 500 g spaghetti

  • 3 cloves garlic

  • bunch of parsley

  • 10 San Marino tomatoes

  • 1 red onion

  • 50 g of parmesan cheese

  • 25-35 g almonds

  • Chili flakes

  • 2 dl white wine

  • 1 organic lemon ( zest only)

  • olive oil

  • butter

  • salt and pepper

 

Method:

First prepare the gremolata...

  • Blend parmesan cheese, 3/4 of the parsley, 1 clove garlic and the almonds

  • Add zest of the lemon

  • Set aside

Now for the dish. This take some precise timing as not to over cook the cockles

  • Bring 3 l of salted water to the boil

  • Finely chop the onion and the remaining 2 cloves of garlic

  • Cut the tomatoes in quaters

  • Put a large wok pan on the heat with some olive oil

  • When the pasta water has come to a boil, put in the spaghetti (7 min cooking time!)

  • In the wok pan... add the onions, garlic, finely chopped parsley, tomatoes and chili flakes

  • Give it a toss

  • After 3 min add white wine

  • Let boil for 2 min

  • Now there is 2 min left of pasta cooking time...

  • Add the cockles to the wok pan ( no lid on )

  • Watch carefully...

  • Each time a cockle opens up and releases its juice into the pan, immediately take out the cockle and set aside

  • When all cockles has opened up (they should not cook for more than 30sec) let the mixture left in the wok pan reduce for 1 min.

  • Add a lump of butter and turn of the heat

  • Put the pasta through a sieve

  • Add pasta to the sauce and give it a toss

  • Add the cockles and toss again

  • Serve immediately with the almond gremolata

 

 

 

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