Penclawdd Cockle and Bacon Pasta
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Ingredients
- 300 g cockles
- 150 g smoked bacon lardons
- 320 g spaghetti
- 2 garlic cloves
- 30 g butter
- 10 g fresh flat-leaf parsley, chopped
- 1 lemon
Nutrition (per serving)
- Calories
- 490 kcal
- Protein
- 24.7 g
- Carbohydrate
- 59.9 g
- of which sugars
- 3 g
- Fat
- 16.1 g
- of which saturates
- 7.3 g
- Fibre
- 3.9 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the spaghetti in a large pan of boiling water according to the pack instructions until al dente, then drain, reserving a splash of the cooking water.
- 2
Meanwhile, fry the smoked bacon lardons in a dry pan for 6-8 minutes until crisp and golden.
- 3
Add the butter and crushed garlic to the pan and cook for 1 minute, then tip in the cockles and warm through for 2 minutes.
- 4
Toss the drained spaghetti through the cockle and bacon mixture with a splash of the reserved cooking water and the lemon juice.
- 5
Scatter with chopped parsley and serve immediately.
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