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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