Spaghettini Molly Malone - James Martin Chef

Name: Spaghettini Molly Malone - James Martin Chef
Ingredients: 1kg cockles; 1kg mussels; 450g of spaghettini; 1 large red chilli, seeded and finely chopped; 4 garlic cloves, chopped; 3 tbsp onion, finely chopped; 2 tbsp roughly chopped fresh parsley; 2tbsp chopped basil; 2 fresh parsley stalks; 8 tbsp extra-virgin olive oil; 250ml dry white wine; 2 ripe tomatoes, skinned, seeded and roughly chopped; Place the chilli, garlic and oil in a small bowl, and cook in the microwave on full power for 1 minute. Alternatively, warm over a gentle heat in a small saucepan for about 5 minutes. Set aside.; Cook the spaghettini in plenty of boiling, salted water according to the packet instructions.; Drain the spaghettini, toss the pasta with the cockles and mussels mixture, sprinkle over the reserved chilli and parsley, and serve at once in warmed bowls.

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Paul Rankin's Spaghettini Molly Malone is a made with mussels and cockles, chilli, garlic, parsley, onion and white wine. Super tasty!

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Ingredients

1kg cockles
1kg mussels
450g of spaghettini
1 large red chilli, seeded and finely chopped
4 garlic cloves, chopped
3 tbsp onion, finely chopped
2 tbsp roughly chopped fresh parsley
2tbsp chopped basil
2 fresh parsley stalks
8 tbsp extra-virgin olive oil
250ml dry white wine
2 ripe tomatoes, skinned, seeded and roughly chopped
Place the chilli, garlic and oil in a small bowl, and cook in the microwave on full power for 1 minute. Alternatively, warm over a gentle heat in a small saucepan for about 5 minutes. Set aside.
Cook the spaghettini in plenty of boiling, salted water according to the packet instructions.
Drain the spaghettini, toss the pasta with the cockles and mussels mixture, sprinkle over the reserved chilli and parsley, and serve at once in warmed bowls.