Option E

Discover more Scallops or Clams (Parlourde).

Option E - Scallops & Wild Garlic Butter followed by Spaghetti alle Vongole

From £50.00 Per Meal for Two

These are our stunning, sustainable hand-dived scallops, this time served with a wild garlic butter. This leaf has a sweet, garlicy flavour and grows abundantly in Cornwall at this time of year.

The scallops have been carefully harvested by divers during breaks in the weather, shucked cleaned and frozen in packs of 4 meats. This method ensures that there is no damage to the seabed and that there is no by-catch - a serious problem with commercial scallop dredging, which is generally regarded as on of the most destructive fishing methods of all. Diving for the scallops, although much more time-consuming and expensive, allows the fishermen to select only mature scallops leaving immature specimens to grow undisturbed.

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 Palourde 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:

  • 6 x Hand-dived Scallop meats (Frozen)

  • 6 x Scallop Shells

  • 60g pack of Wild Garlic Butter

  • 1kg Fresh Parlourde Clams (SHELLFISH, MOLLUSC)

  • 400g pouch of Vongole Sauce

  • 170g Pouch Salsa Vongole

  • 250g Spaghetti (GLUTEN)

Ingredients: (Allergens in UPPER CASE)

Wild Garlic Butter - BUTTER, Wild Garlic Puree, Wild Garlic Leaf, Lemon Zest, Lemon Juice, Salt, White Pepper.

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:

Wild Garlic Butter per 100g:

  • Energy 508kcal / 2096kj
  • Fat 55.2g
  • Saturates 35.0g
  • Carbs 1.7g
  • Sugars 0.5g
  • Protein 1.3g
  • Salt 1.3g

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
Recipes & Cooking illustration

Recipes & Cooking

Scallops and Wild Garlic Butter Method:

Defrost the Scallops.
Preheat your grill, or oven if you prefer to 210C.
Lightly oil and season each of the Scallops, preheat a non-stick frying pan over a medium-high heat, add your Scallops and fry for 30 second until golden brown, then flip over and fry for a further 30 seconds on the other side.
Remove the Scallops from the pan and place them in the shells.
Slice the Wild Garlic Butter into 4 and place a slice of butter on top of each Scallop.
Place the shells onto a baking try and then place under the grill or into the oven. If using a grill, they will need 2 minutes until the butter has melted and started to bubble around the side. If using an oven, they will need at least 5 minutes.
*Serve with a nice green salad and some 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.

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

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