It is difficult to find original adjectives to describe a recipe and do it justice. This is the case with this pasta with cockles recipe that we can only tell you to try!
1 green lemon (zest)
Olive oil (a little)
400 g your choice of pasta
600 ml chicken stock
600 ml vegetable stock
80 gr butter
90 gr hard, yellow Greek cheese, (kefalograviera) matured
1 gr saffron Kozanis
1 hot pepper, chopped
Open the cockles and remove the white flesh.
Boil chicken stock and vegetable stock together.
Add pasta and saffron and leave to boil over strong heat. Just before the pasta absorbs all the juice, add butter, (cold and in cubes), 60 gr of grated kefalograviera cheese and the spicy hot pepper.
Heat the olive oil adding the cockles and frying until they acquire a light crust. Finally add the lemon zest and serve with the pasta.