Recipes & Cooking
Cornish CRAB & ROASTED TOMATO SOUP Method:
- Simply defrost
- warm through and serve with some nice crusty bread.
Spaghetti alle Vongole Method:
Wash the Clams under running water for a minimum of 2 minutes to remove any sand or dirt, then drain and set aside.
Bring to the boil a large pan of oiled and salted water. Add the spaghetti and cook for approximately 8 minutes.
Once cooked, drain the spaghetti in a colander but keep warm.
Place the Vongole Sauce in a large pan and bring to the boil. Add the Clams and cook for 3-4 minutes or until the Clams have all fully opened, discarding any that do not open.
*Add the spaghetti and mix together, then also add the Salsa mix. Stir once more and serve.
Sustainability & Provenance
Cornish Brown Crab stocks are healthy, and all of the crab that we source is pot-caught, which is one of the most sustainable methods of fishing. It is both low impact and very selective, and it allows for undersized and berried females to be returned to the water unharmed. Read more
We have just finished a plate on Tagliatelle Vongole with your clams. One didn’t open, one cracked, the rest of the kilo were sweet, tender and tasty. We will be back for more. Brilliant sourcing.
Mike C, Wiltshire
Dear FFT, you have a new fan!
Thank you. Had two orders last week. One for me and the other was a birthday present for my cousin Pamela. She called me to tell me that the crab was the sweetest most succulent she had ever eaten! Phoned the next day to say the same about the kippers and then sent pictures on Facebook to show the fish which she had cooked with black butter!
Keith Brown, Essex
You are probably aware that I am in receipt of my fish order from you. Really impressed by the way everything was beautifully packed. Looking forward to sampling the Dressed Crab and Cocktail Claws, and of course the Provencal Fish Stew. Thank you.
Agnes Mahoney, Essex