Serves 2 (smaller portions)

Contains: Dairy, Molluscs

Ingredients

• 100g x Linguine
• Table salt
• Olive oil for cooking
• 1 x Shallot, peeled & diced
• 2 x Garlic cloves, peeled and finely diced
• 2 x tbsp White wine vinegar
• 4 x tbsp Ricotta
• 4 x tbsp Cooked Penclawdd cockles (use the jar ones in brine if no other option, and leave out the white wine vinegar)
• 1 x tbsp Laverbread
• 1 x Large lemon wedge
• 2 x Ladles of Water (use the Linguine pasta water)
• 1 x small handful of sliced baby spinach
• 1 x small handful of fresh flat leaf parsley chopped (keep at least a tbsp for garnish).
• Cracked black pepper, to season
• 1 x tbsp Parmigiano Reggiano
• Lemon wedges to serve

Method

1. Preheat two stove top hobs, to a medium heat. Boil the kettle.
2. Fill a large sauce with boiling hot water. Season with table salt. Add the linguine. Cook until Al Dente.
3. Place a medium saucepan or frying pan onto the the hob. Drizzle olive oil into the pan. Allow to heat.
4. Add the diced shallot and garlic. Lightly fry until softened. Add the white wine vinegar and ricotta. Stir. Add a ladle of pasta water. Stir.
5. Add the cockles, laverbread and an additional ladle of pasta water. Stir and squeeze lemon juice on top.
6. Add the Al Dente linguine, chopped spinach and parsley. Stir until well combined. Season with black cracked pepper. Sprinkle with Parmigiano Reggiano.
7. Serve with a sprinkle of chopped parsley and lemon wedge.

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