Estimated reading time: 3 minutes
Taste the salty sea with this delicious recipe: bucatini with cockles and samphire. The unique bucatini pasta, with its characteristic hole in the middle, perfectly catches the sauce. Combined with sweet cockles (venus clams) and the crunchy, salty taste of samphire and sea lavender (sea vegetables), you bring a piece of the coast into your home. This simple but tasty Italian-inspired dish is ideal for a weeknight or a summer meal.
Bucatini, also called 'perciatelli', is an Italian noodle that resembles thick spaghetti, but with a distinctive hole in the middle. The name 'bucatini' is derived from the Italian word 'buco', which means 'hole'. This unique feature ensures that the sauce is absorbed into the pasta, making every bite extra tasty.
This pasta has its origins in the Lazio region, specifically in Rome, where it is often served with sauces such as 'Amatriciana', a sauce based on guanciale (dried pork cheek) and tomatoes. Bucatini is ideal for thicker sauces because the hole provides extra surface area for the sauce to adhere properly to the pasta.
Bucatini with Cockles and Sea Purslane (Taste of the Sea)
To prepare this dish, cook the bucatini until al dente in salted water. While the pasta is cooking, fry the clams in a pan with garlic, white wine and parsley until they open. Then add the samphire and let it simmer briefly. Mix the pasta with the sauce and serve with a lemon wedge. This simple but tasty dish is perfect for a summer evening.
Step-by-step preparation of the recipe
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Bucatini with clams
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Ingredients:
- 1 zak cockles
- 2 shallots
- 3 toes Garlic
- 1 small Spanish / chili pepper
- 100 gr bucatini
- 1 box samphire
- 50 gr lamb ears - (ask for this at your fishmonger)
- salt
- peper
- olive oil
- fresh thyme
- White wine
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Fill a large bowl with water and sprinkle some salt in it. Check the cockles: throw away any broken shells and any shells that are open (and do not close after a tap). Fill a large bowl with cold water and add a generous tablespoon of salt. Soak the cockles in this for at least 30 minutes (but preferably 1 hour) to spit out sand
- Finely chop the red garlic, remove the seeds from the red pepper and cut it into fine strips. Finely chop the shallots.
- Wash the samphire and sea lavender, and remove any dark spots if necessary.
- Bring a large amount of water with salt to the boil and cook the bucatini for about 10 minutes.
- Take your frying pan and pour a generous dash of olive oil into it. Fry the shallot, red pepper, and garlic for about 2 minutes. Then add the drained cockles and fresh thyme. Fry on high heat, stirring, for 2-4 minutes until all the shells are open. Add the samphire and lamb's ears, deglaze with a dash of white wine. Season with freshly ground black pepper. Discard any cockles that remain closed after cooking.
- Drain the bucatini and toss it through the cockles and heat with it briefly. Then put everything on the plates and garnish with some extra samphire if desired.
- Delicious bites!
Below are some very nice pasta recipes to try:
Bucatini all'amatriciana, an Italian classic
Basic recipe perfect Italian pasta
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Bucatini with cockles and samphire recipe
Delicious!