350 g (12 oz) wholemeal spaghetti
3 spring onions, chopped
1 1/4 cup (1/2 pint) 300 ml dry white wine
2 egg yolks
4 oz (100 g) natural Quark
175 g (6 oz) cooked white fish, skinned boned and flaked
4 oz (100 g) fresh or canned shelled mussels
4 oz (100 g) fresh or canned shelled cockles
salt and pepper, to taste
3 spring onions, chopped
1 1/4 cup (1/2 pint) 300 ml dry white wine
2 egg yolks
4 oz (100 g) natural Quark
175 g (6 oz) cooked white fish, skinned boned and flaked
4 oz (100 g) fresh or canned shelled mussels
4 oz (100 g) fresh or canned shelled cockles
salt and pepper, to taste
method
1. Cook the spaghetti in a large saucepan of fast-boiling lightly salted water for about 10 minutes.
2. Meanwhile, put the spring onions and white wine into a saucepan and simmer very gently for 3-4 minutes, without allowing the wine to evaporate too much.
3. Remove from the heat and whisk in the egg yolks, one at a time, and the natural Quark.
4. Drain the pasta, then spoon into a serving dish and keep warm.
5. Return the wine sauce to the heat and add the white fish, mussels and cockles.
6. Heat through gently and season. Spoon the sauce over the pasta.
2. Meanwhile, put the spring onions and white wine into a saucepan and simmer very gently for 3-4 minutes, without allowing the wine to evaporate too much.
3. Remove from the heat and whisk in the egg yolks, one at a time, and the natural Quark.
4. Drain the pasta, then spoon into a serving dish and keep warm.
5. Return the wine sauce to the heat and add the white fish, mussels and cockles.
6. Heat through gently and season. Spoon the sauce over the pasta.
serving amount
serves 4
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