Turban Shell & Samphire Pasta

Linguine with turban shell meat, foraged samphire, lemon, and chilli. Coastal Italian elegance.

Prep: 20 mins

Cook: 15 mins

Serves 2

Medium

Ingredients

1
Rinse the turban shells thoroughly under cold running water. Discard any with cracked shells or that don't close when tapped.
2
Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the turban shells and white wine, cover immediately, and steam for 6-8 minutes until cooked through.
3
Remove from heat. Extract the meat from the shells using a toothpick, discarding the shells and operculum. Set the meat aside. Strain and reserve the cooking liquid.
4
Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions until al dente. Add the samphire to the pasta water for the final 2 minutes of cooking. Reserve 150ml pasta water before draining.
5
Wipe out the pan used for the shells. Add the remaining olive oil over medium heat. Add the garlic and chilli flakes, cooking for 1-2 minutes until the garlic is just golden.
6
Add the reserved shellfish cooking liquid and let it bubble for 1 minute.
7
Add the drained pasta and samphire to the pan. Toss to coat, adding splashes of pasta water to create a silky sauce.
8
Add the turban shell meat, lemon zest, lemon juice, and parsley. Toss gently to combine and warm the shellfish through.
9
Season with pepper and taste before adding salt - the samphire and shellfish are naturally salty. Divide between warmed bowls and drizzle with extra olive oil. Serve with parmesan on the side if desired.

💡Samphire (sea asparagus) is naturally very salty, so hold off on seasoning until you've tasted the final dish.
💡If you can't find fresh samphire, blanched asparagus tips or broccolini work as substitutes, though you'll lose that coastal flavour pairing.
💡Don't waste the shellfish cooking liquid - it adds depth and brininess to the pasta sauce.
💡Extracting the meat from the shells takes time. Do this while your pasta water comes to the boil.