Coffin Bay Cockle Linguine with White Wine Sauce Recipe

2024年6月7日 4.8

Immerse yourself in the flavours of Coffin Bay with our Cockle Linguine. Succulent Cockles from South Australia's pristine waters are bathed in a delicate white wine and garlic sauce, creating a dish that perfectly captures the essence of the coastline. Served with linguine, this is a taste of South Australia waiting to be savoured.

Ingredients:

1 kg Coffin Bay cockles, cleaned
3 tbsp olive oil
4 cloves garlic, finely chopped
1 cup dry white wine
400g linguine, cooked
Fresh parsley, chopped for garnish
1 lemon, cut into wedges
Salt and pepper, to taste

Instructions:

1 煮意大利扁面条
将扁面条放入盐水中煮至有嚼劲，约 8-10 分钟。
2 Clean the Cockles
Rinse Coffin Bay cockles under cold water to remove any sand or debris.
3 Sauté Garlic
Heat olive oil in a pan, add finely chopped garlic, and sauté until fragrant.
4 Cook the Cockles
Add the cockles to the pan, pour in white wine, cover, and steam until they open, usually about 5-7 minutes. Season with salt and pepper to taste during this step.
5 Finish and Serve
Toss cooked linguine in the pan with the cockles, garnish with chopped parsley, and serve with a wedge of lemon.

食谱产品

白蛤蜊生鱼片（每100克）

柠檬 6 件装

时令水果盒

Preparation Time: 15m
Cook Time: 20m
Total Time: 35m
Servings: 4

Nutrition

Calories: 320
Total Fat: 14g
Saturated Fat: 3g
Carbohydrates: 28g
Sugars: 2g
Protein: 18g

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Coffin Bay Cockle Linguine with White Wine Sauce Recipe

Ingredients:

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