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Michael van de Elzen's Cockle Courgette linguini


Michael van de Elzen's Cockle Courgette linguini

Recipe from Michael's  new cookbook 'Fast'

To watch Michael cook this recipe - click HERE

Prep time 10 mins / Cooking time 5 mins Serves 4

1/2 cup white wine
1 tsp saffron
3 courgettes
800g cockles
1/2 cup curly parsley, roughly chopped
1 clove garlic, peeled and crushed
1 red chilli, deseeded and finely chopped
2 cups watercress, rinsed and roughly chopped
pinch sea salt
pinch freshly ground black pepper
1 loaf rye sourdough, to serve
avocado oil, to serve

1. Heat wine in a small saucepan over a low heat until warm. Pour wine over saffron in a small bowl and leave to infuse for 10 minutes. Using a julienne peeler, peel courgettes into what resemble 'noodles'. Set aside.
2. Heat a large saucepan with a lid, drop cockles in dry. Add saffron and wine and replace lid firmly. Hold lid down while shaking pan over heat for about 30 seconds until cockles open. Lift lid, add parsley, garlic, chilli, courgette noodles, watercress, salt
and pepper. Toss to combine and cook for
a further 4-5 minutes.
3. Serve with slices of sourdough drizzled with avocado oil.


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