Farfalle with fennel and cockles


  • 400g Panzani Farfalle
  • 400g of cockles
  • 1 and a half lemons
  • 1 fennel
  • 100g of ungrated Parmesan
  • 5 tablespoons of olive oil
  • Salt and freshly ground pepper

Preparations steps

  • 1. Cook the farfalle for 11 minutes in a large amount of salted boiling water. Drain.
  • 2. Pour into a salad bowl along with half of the olive oil. Stir and allow to cool. Meanwhile, remove the sticks from the fennel as well the first leaf around its edge, so you are only left with the core, and chop it finely.
  • 3. Zest the lemon and squeeze the other half lemon to collect its juice. Put the cockles into a covered saucepan on high heat, and allow them to open up by shaking the pan. Filter the juice.
  • 4. In a bowl, whisk the lemon juice, the cockle juice and the rest of the olive oil together. Season with salt and pepper. Pour over pasta.
  • 5. Add the bits of lemon zest, the fennel and the cockles, and stir together.
  • 6. When serving, add the Parmesan, having previously cut it up into flakes or shavings.

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