Spaghetti, cockles and fresh tomato sugo
Sugo is a light tomato sauce that contains few ingredients, so it's essential that the tomatoes are absolutely ripe and flavoursome. It is tremendously versatile and equally good poured over cooked spaghetti with or without cockles.
|2 Tbsp||Olive oil|
|2||Garlic cloves, finely sliced|
|1 to taste||Salt|
- Bring a large, deep saucepan of salted water to a rolling boil. Cook the spaghetti until tender - about 12 minutes. Reserve ½ a cup of the cooking water before draining the spaghetti.
- Heat the butter and oil in a frying pan until the butter begins to foam but is without colour, then add the garlic. Once the garlic has taken on a little colour, carefully add the reserved pasta water and the cockles. Cover and cook until the shells open - about 7 minutes - discarding any that don't. Season with salt and a squeeze of lemon juice. Remove the cockles and set aside.
- Tip the cooked spaghetti into the pan and stir to combine.
- Divide the spaghetti between individual bowls, surround with cockles and pour over the sugo.
To prepare Tomato Sugo:
- Over a medium setting, heat the oil in a deep saucepan then fry the garlic until it begins to turn golden brown - about 3 minutes.
- Skin and roughly chop the tomatoes. Add the tomatoes and cook for 20 minutes, using a spoon to break them up. Continue cooking until the sauce reduces to a thick consistency. Season with salt and pepper.
- Sugo can be used immediately or refrigerated for up to 7 days.