7g wild garlic and a few extra stalks, chopped, for garnish 125g egg yolk 30ml milk 14 ml olive oil and an extra plug 220g 00 flour 150g clams &150g cockles, washed thoroughly to remove sand (place in a bowl of water in sink and allow cold water to run over them for 30 to 40 minutes) Splash of white wine to cook the shellfish 1 tbsp chopped parsley Some hard goats cheese (like Bonnet)
Dried wild garlic flour gives this pasta dish a striking green colour and the bow-ties work well as little vessels for the sweet clam juices. This dish marries excellent Scottish seafood and wild ingredients, though does require some forward planning as you will need to forage for a small bunch of wild garlic.
The Gardener’s Cottage is Edinburgh’s home for seasonal cooking and social dining. Seated at long communal tables our guests can enjoy weekend brunch, an a’la carte lunch menu, or an inventive set seven course dinner menu, using only the best seasonal, local produce.
To dry the 7g of wild garlic to make flour, place them on a baking tray in the oven at 60 c/gas mark 1/4 (or less) for 4 to 5 hours, then crush them into a powder.
To make the pasta, combine the egg yolk, milk and 14ml of olive oil in a bowl.
Mix the wild garlic flour and 00 flour and place on your workbench, making a small well. Slowly add the wet ingredients, combining until it becomes a smooth dough. Wrap in cling film and refrigerate for a few hours.
Using a pasta machine, roll the dough into sheets at the second thinnest setting. With a fluted pasta wheel, cut the pasta into stripes about 5cm long and 3cm wide. Pinch the pasta in the middle to achieve bowtie shape.
Bring a pan of salted water to the boil and cook the pasta for one minute. Remove and place in a bowl. Steam the cockles and clams in a hot pan with a splash of white wine until they open fully, then add the pasta, a glug of olive oil, the chopped parsley and wild garlic stalks.
To serve, finely grate some hard goats cheese, such as Bonnet, over each portion.
FOOD STANDARDS – Wild garlic, foraged from a sustainable source, or from your local farmers market – Cockles and clams – freshly-landed, Scottish shellfish (which we source from Welch’s fishmonger) – Eggs, free-range
The Gardener’s Cottage