Bucatini with cockles and samphire

Estimated reading time: 3 minutes

Bucatini with cockles and samphire is a delicious dish that brings together the flavors of sea and land. Bucatini is a pasta that resembles thick spaghetti, but with a small hole in the middle. Clams are small shellfish with a mild, sweet taste. Samphire is a salt-loving plant that grows along the coast and is known for its crunchy texture and salty taste.

Bucatini with clams

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 samphire

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.

Bucatini with cockles and samphire

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

What you get from Brabant is delicious

Bucatini with clams

A recipe from the Boerschappen food box, bucatini with cockles and samphire.

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Hallway: Main dish
Kitchen: European
Keyword: garlic, cockles, red pepper, spaghetti, samphire
Preparation time: 1 hours
Preparation time: 15 minutes
Total time: 1 hours 15 minutes
Servings: 2 people
calories: 206kcal
Author: Francine
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  • 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 in some salt. Soak the cockles in this for at least half an hour. They then "spit" out the sand that is still in the shells themselves. Discard the shells that are broken or that float away.
  • 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 in a good splash of olive oil. Saute the shallot, red pepper, and garlic for a few minutes. Then add the cockles and fry them until the shells open. ( Happens fairly quickly) Add the samphire and the sea lavender and deglaze with a splash of white wine. Season with the pepper mill.
  • 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!
Watch out for samphire in best salt, so be careful with how much salt you add in this recipe! 
Need more fun recipe inspiration? Check out HomeMadeChef's site. 
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Below are some very nice pasta recipes to try:

Bucatini all'amatriciana, an Italian classic

Basic recipe perfect Italian pasta

Pesto pasta with burrata

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Bucatini with cockles and samphire

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