Spaghetti à la marinière
- 250 g. of spaghetti
- 1 can of tuna
- 1 can of cockles in their own juice [keep the juice]
- 1 can of mussels in their own juice or in a marinade
- 1 dl. of olive oil
- 1 or 2 spoonfuls of flour
- 250 cc. of fish stock
- 1 bay leaf
- 1/2 onion
- 1 clove of garlic
- 1 red pepper
- 1 small tomato
- salt
- white pepper and finely diced parsley.

Dice the onion and pepper very finely and fry lightly.
Add well diced garlic and tomato; when mixed, vigorously stir in the flour for 3 min., avoiding browning.
Gradually pour in fish stock and (warm) cockle juice, stirring continuously.
Salt and pepper to taste.
Add tuna, cockles, mussels and bay leaf, then leave to cook for 5 minutes.
Prepare spaghetti “al dente”, drain, place on a serving dish and pour on sauce.
Serve with grated cheese and diced egg.
N.B. If a finer sauce is preferred, use mixer for the required texture.
[printable version]

Fish in cockle sauce