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Aug
02

Cockles, Scallops and Pasta Oh My – Episode 175

By Patrick

Here is a quick meal to do with some fresh clams and scallops- this dish comes together in only a few minutes and is perfect in the summer.

  • Marypetru36

    If I had known before hand, I would not have eaten before I came!! The scallops I had were delish!

  • Michelle

    Looks great – I would never have thought to add the cheese…your secret is safe with me!

  • castello

    How are the cockles? They look like the bait we use for catfish.

  • ErieWineGuy

    That looks absolutely perfect! That is my kind of dish!

    Have you ever thrown in a clove of garlic?

  • DAveAll

    Nice show, again. I never have attempted shells in my meals. Can't seem to get to it. But I learned and enjoyed this episode!

  • KAHUNA

    part of the plan – it insures leftovers.

  • KAHUNA

    it really does add a nice flavor to the sauce and it really does not alter of hide the shellfish at all

  • KAHUNA

    well these would be some expensive bait- the cockles are my favorite clams always sweet and easy to cook with as they open quickly which allows you to keep a controlled cook on them without overcooking

  • KAHUNA

    LOL – I agree you never can go wrong with cheese- I do usually use garlic but we had some nice shallots so I figured would use those- When I make the big version of this with mussels also I end up with a lot of sauce left over which is great to freeze then use as the broth to make a seafood risotto

  • KAHUNA

    Give them a whirl – the big thing is finding a place to get them that you trust-Oh and never buy them on a Sunday from a store as it is unlikely they arrived fresh on Saturday so they can be a few more days older.

  • KAHUNA

    it really does add a nice flavor to the sauce and it really does not alter of hide the shellfish at all

  • KAHUNA

    part of the plan – it insures leftovers.

  • KAHUNA

    well these would be some expensive bait- the cockles are my favorite clams always sweet and easy to cook with as they open quickly which allows you to keep a controlled cook on them without overcooking

  • KAHUNA

    LOL – I agree you never can go wrong with cheese- I do usually use garlic but we had some nice shallots so I figured would use those- When I make the big version of this with mussels also I end up with a lot of sauce left over which is great to freeze then use as the broth to make a seafood risotto

  • KAHUNA

    Give them a whirl – the big thing is finding a place to get them that you trust-Oh and never buy them on a Sunday from a store as it is unlikely they arrived fresh on Saturday so they can be a few more days older.

  • http://content.corkd.com/2010/09/03/what-do-you-want-from-your-pinot-noir/ What do you want from your Pinot Noir? « Cork'd Content

    [...] (cockles) which I cooked in a simple olive oil, fresh herb, white wine and diced tomato broth (check out the video for prep details). The 2006 Casa Marin Litoral Vineyard Pinot Noir, which was sent by the winery [...]

  • NY Pete

    damn I have to start checking your site more often!

  • NY Pete

    you’re suppose to rinse those scallops first … jerk

  • http://www.kahunasfoodandwine.com Patrick

    Yes you do! NYPaD and speaking of aD I am one as my comments didn’t seem to update on here-lol Nice the guy who has the blog can not even comment on his own- KaD

  • KAHUNA

    Yes you do! NYPaD and speaking of aD I am one as my comments didnu2019t seem to update on here-lol Nice the guy who has the blog can not even comment on his own- KaD

  • KAHUNA

    Sadly you are correct-

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