SPAGHETTI WITH HARISSA & COCKLES
GINNY GRANT

Instructions
1. | Heat olive oil in a saucepan, add a couple of cloves of sliced garlic and ½ bunch of chopped coriander stems. |
2. | Cook for a minute then add a teaspoon or two of harissa, stir well, add the cockles and ½ cup water, wine, fish or chicken stock. |
3. | Cover with a lid for a few minutes until the cockles open. |
4. | Add just-cooked spaghetti to the pan, allowing the pasta to soak up some of the liquid. |
5. | Stir well, adding the chopped leaves of fresh coriander and ½ thinly sliced preserved lemon. |
Recipes & food styling Ginny Grant Photography & styling Greta van der Star
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