Option G - Poached Salt Cod & Red Onion Tart followed by Spaghetti alle Vongole
Poached Salt Cod Red Onion Tart followed by Spaghetti alle Vongole

Discover more Cod or Clams (Parlourde).

Option G - Poached Salt Cod & Red Onion Tart followed by Spaghetti alle Vongole

From £47.35 Per Meal for Two
Salt Cod & Red Onion Tart with Pesto Mayo These satisfying little savoury pasty tarts are a clever spin on cod and make for a moreish start to your special dinner. Our team of chefs have carefully salted the chunky, flavourful fish using Cornish sea salt along with fresh dill, basil and lime, before gently poaching in an aromatic mix of bay and thyme-infused Cornish milk. All of that is loaded into a crisp pastry case and served with a pesto mayo for a heady herby hit. Just delicious – one isn’t enough! Luckily for you, there’s a glorious main to come. Spaghetti alle Vongole We regularly have our customers crying out for clams, so here they are in our take on the classic Spaghetti alle Vongole. Our chefs have created a rich sauce packed with tomatoes, shallots, garlic and red chilli, layered with wine and rose harissa. To finish the dish a vibrant plum tomato, roasted red pepper and coriander salsa is added for an extra layer of freshness. Centre stage of course are our wonderfully fresh Parlourde Clams. Sourced from the natural harbour of Poole in Dorset where the species thrives in sustainably managed stocks, these meaty, salty little clams are a delight to cook with, with their sweet flesh and pretty shells. The whole dish is incredibly easy to assemble; all you have to do is cook the pasta, heat the sauce, add the clams to cook and steam open for a few minutes, and you are all set for a very special springtime seafood dinner. You will receive: * 2 x 195g Poached Salt Cod & Red Onion Tart * 60g Pesto Mayonnaise * 1kg Fresh Parlourde Clams (SHELLFISH, MOLLUSC) * 400g pouch of Vongole Sauce * 170g Pouch Salsa Vongole * 250g Spaghetti (GLUTEN) Ingredients (Allergens in UPPER CASE): Poached Salt Cod & Red Onion Tart - PASTRY(GLUTEN), Salt COD(MILK, FISH, Salt, Sugar, Onion, Basil, Dill, Lemon, Lime, Thyme, Bay Leaf), DOUBLE CREAM, EGGS, MOZZARELLA, Pepper. Pesto Mayonnaise - MAYONNAISE (Rapeseed Oil, Water, EGG YOLK, Sugar, Vinegar, Dijon MUSTARD, Salt, Stabiliser (Xantham Gum, Guar Gum), Pesto (Basil, Olive Oil, PARMESAN, Pinenuts, Garlic) Vongole Sauce - Tomatoes, Fish Cream Sauce(FISH Stock(Fish Bones, Carrot, CELERY, Onion, Fennel, Leek, Herbs), CREAM), White Wine(SULPHITES), Shallots, Red Wine(SULPHITES), Sugar, Olive Oil, Garlic, Tomato Puree, Rose Harissa, Parsley, Salt, Chilli, Pepper. Salsa Vongole - Tomato, Pepper, Olive Oil, Coriander. Nutritional Information: Poached Salt Cod & Red Onion Tart per 100g: * Energy **305kcal / 1268kj** * Fat **22.3g** * Saturates **2.6g** * Carbs **14.8g** * Sugars **2.6g** * Protein **10.8g** * Salt **1.45g** Pesto Mayonnaise per 100g: * Energy **612kcal / 2520kj** * Fat **64.8g** * Saturates **6.7g** * Carbs **2.2g** * Sugars **1.9g** * Protein **4.7g** * Salt **0.34g** Vongole Sauce per 100g: * Energy **220kcal / 851kj** * Fat **16.4g** * Saturates **8.8g** * Carbs **8.8g** * Sugars **5.9g** * Protein **3.3g** * Salt **0.45g** Salsa Vongole per 100g: * Energy **279kcal /1147kj** * Fat **29.5g** * Saturates **4.2g** * Carbs **2.0g** * Sugars **2.0g** * Protein **0.6g** * Salt **0.02g**

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Recipes & Cooking illustration

Recipes & Cooking

POACHED SALT COD & RED ONION TART Method: *Preheat the oven to 180C / Gas Mark 4. *Place the Cod Tarts onto a baking tray and place in the centre of the oven for 10 minutes. *Once ready, serve with the Pesto Mayonnaise. 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 illustration

Sustainability & Provenance

There is little doubt that Cod as a species has been over-exploited across the globe, and stocks do need to be managed carefully to ensure a sustainable future. Stocks in Cornwall have been under pressure over recent years, and as such we source Cod from the Shetland Island's, to give the South West Fishery some time to recover. [Read more](https://www.fishforthought.co.uk/blog/sustainable-cod)

Customer reviews


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

Tuscan Bean Stew

Thanks for arranging the Saturday delivery for me,it turned up all ok. Had our first recipe last night,the chunky Diced Fish with Tuscan bean stew,excellent. We are looking forward to eating the other two meals. Once again thank you for all your help.

Colin Mabet, Wallington

Highest quality praise

Earlier on in the week I set out on a mission  to find a new fish delivery as my old one shut down. I tried every fish delivery I could find on google and your fish was the highest quality, excellent customer service and delivery. I wanted to say thank you and as of now I will be becoming a regular.

Emma Gallagher, London