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Pan-fried sea bass, butter spinach, clams, poached cod cheeks and fish sauce

Simon Hulstone's sophisticated sea bass recipe creates a remarkable medley of seaside flavours with cod cheeks, fish sauce and clams.

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Bourride –a fish stew with a garlicky sauce, similar to bouillabaisse, usually thickened with egg yolks and strong garlic flavor. Visit the culture section of www.talkinfrench.com for moouth-watering articles about French cuisine!

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The Pioneer Woman's Linguine with Clam Sauce

Pioneer Woman's Linguine with Clam Sauce - delicious! You could go light on the cream if you want.

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Spaghetti vongole

Jamie's spaghetti vongole 1 kg small clams, from sustainable sources, ask your fishmonger, scrubbed clean 1 small bunch fresh flat-leaf parsley 4 cloves garlic 10 cherry tomatoes 250 ml white wine 400 g dried spaghetti sea salt freshly ground black pepper extra virgin olive oil 1-2 dried chillies

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The Pioneer Woman's Linguine with Clam Sauce

Pioneer Woman's Linguine with Clam Sauce - delicious! You could go light on the cream if you want.

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The Pioneer Woman's Linguine with Clam Sauce

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