Seafood pasta with pancetta and tomatoes
A nice Summery dish for the warm weather that has finally arrived.
The seafood was king prawns, marinaded in a mixture of olive oil, lime juice, Scotch bonnet chilli, garlic, shallot, chopped coriander, salt and pepper.
I first sautéed some lardons of pancetta in a pan with olive oil until they were beginning to crisp up and then added some chopped fresh tomatoes and carried on cooking until these began to break down
Then I added the king prawns and their marinade and cooked them for a bit, adding a small glass of white wine to help make a sauce.
Finally, just before serving, I added in some ready-coked cockles and warmed them through.
I’d already cooked some fresh egg gemelli and everything was mixed together and served.