250 g. of spaghetti,
1 medium can of white tuna,
1 medium can of cockles in brine
(keep the juice),
1 medium can of mussels,
1dl of olive oil,
1 or 2 spoonfuls of flour,
250cc of fish stock,
1 bay leaf,
1 half onion,
1 clove of garlic and 1 red pepper,
1 small tomato,
Salt, white pepper and finely diced parsley.

{1} Dice the onion and pepper very finely
and fry lightly.

{2} Add well diced garlic and tomato,
when mixed, vigorously stir in the flour
for 3 min. avoiding browning.

{3} Gradually pour in fish stock and (warm)
cockle juice, stirring continuously.

{4} Salt and pepper to taste.

{5} Add tuna, cockles, mussels and bay leaf,
then leave to cook for 5 minutes.

{6} Prepare spaghetti “al dente”, drain,
place on a serving dish and pour on sauce.

{7} Serve with grated cheese and diced egg.

~ Rice with mussels

~ Spaguetti à la marinière

~ Whole Small CuttleFish with Olives

~ Piquillo Peppers Stuffed with Tuna

~ Octopus La Rioja Style

~ Sardines "rovico"