Option A - Cornish Crab Agnolotti followed by Spaghetti alle Vongole
Cornish Crab Agnolotti followed by Spaghetti alle Vongole

Discover more Crab or Clams (Parlourde).

Option A - Cornish Crab Agnolotti followed by Spaghetti alle Vongole

From £57.40 Per Meal for Two
Crab Agnolotti These delicious little bites of handmade Cornish crab pasta are quite the showstoppers. Agnolotti is a type of filled pasta typical of the Piedmont region of Italy, similar to its more famous cousin ravioli, and we’ve hand made every last one of them from scratch using Cornish eggs, and Italian olive oil. Our chefs have added their own spin with a filling of Cornish crab, cod, fresh lemon and cream, all finished with an inventive tomato, red pepper bisque and Bailey’s sauce. Stand by for quite the culinary adventure! 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: * Cornish Crab Agnolotti 300g (GLUTEN, CRUSTACEA, FISH, MILK) * Cornish Crab & Baileys Sauce 300g (CRUSTACEA, SHELLFISH, CELERY, SULHPITES, MILK) * 1kg Fresh Parlourde Clams (SHELLFISH, MOLLUSC) * 400g pouch of Vongole Sauce * 170g Pouch Salsa Vongole * 250g Spaghetti (GLUTEN) Ingredients (Allergens in UPPER CASE): Cornish Crab Agnolotti - FLOUR(GLUTEN), EGG, Olive Oil, Salt, Pepper, CRAB MEAT(CRUSTACEA), COD(FISH), CREAM, CREME FRAICHE, Lemon, Parsley Cornish Crab & Baileys Sauce - BAILEYS(CREAM, WHISKEY, COCOA BEANS, Vanilla Extract), BISQUE(SHELLFISH Stock(LOBSTER Shell, CRAB Shell, FISH Bones,Tomatoes, CELERY, Leek, Herbs, Peppercorns), CREAM, Carrot, Onion, Fennel, Lemon, Cayenne Pepper, Cognac, White Wine(SULPHITES), Coriander 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: Cornish Crab Agnolotti per 100g: * Energy **225kcal / 944kj** * Fat **8.8g** * Saturates **3.0g** * Carbs **22.2g** * Sugars **0.4g** * Protein **13.7g** * Salt **1.21g** Cornish Crab & Baileys Sauce per 100g: * Energy **109kcal / 452kj** * Fat **8.0g** * Saturates **4.5g** * Carbs **4.3g** * Sugars **2.9g** * Protein **3.5g** * Salt **0.42g* 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

CORNISH CRAB AGNOLOTTI method: *Preheat a non-stick pan over a medium heat. Once hot, add the Crab Agnolotti which is pre-cooked, oiled and seasoned. *Gently sauté for 3 minutes before adding the contents of the Salsa pouch and bring to the boil. *Once boiled, split between two dishes and enjoy. 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

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](https://www.fishforthought.co.uk/blog/sustainable-cornish-crab)

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

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

Top marks!

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