Niall McKenna’s pasta with clams and cockles, and traditional tiramisu

This week, Niall helps us prepare a pair of Italian favourites

Pasta with clams and cockles

Since opening Waterman Cookery School, we have been committed to creating a menu with a European influence, using locally sourced ingredients.

One of our increasingly popular dishes on the menu is our delicious house pasta, changing weekly. This runs alongside our cookery classes which focus on homemade pasta, which is surprisingly easy to make once you become familiar with the machine.

Now a staple in our diet, I am off to plan my summer holiday to my favourite destination – Italy.

Check out our wide range of cookery classes at: or follow us on Instagram

Pasta with clams and cockles

Pasta with clams and cockles
Read more:


  • 30 mixed shells
  • 1 pint of whipping cream
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • Lemon
  • Olive oil
  • Fresh chives, chopped
  • Salt and pepper
  • White wine
  • Pasta


Start by rinsing and cleaning the shells under cold water. (Tap any shells which are slightly open, if they close shut again, then they are ok to use. Discard any broken or cracked shells).

Next, place a drop of olive oil in a pan, and once warmed, add in the chopped shallot, garlic, cream, and white wine.

As soon as it reaches a boil, add in the shells for two minutes.

Finally, toss in your boiled and drained pasta and serve with a squeeze of lemon and dress with chopped chives.

Traditional Tiramisu

Traditional tiramisu
  • 100ml espresso coffee
  • 15ml coffee liquor
  • 4 sponge fingers
  • 80g egg whites, whisked to a soft peak
  • 2 tbsp sugar
  • 250g mascarpone
  • 2 tbsp honey
To garnish:
  • Dark chocolate, chopped
  • Cocoa powder

Firstly, make the espresso and pour into a heatproof jug along with the coffee liqueur, leaving it to cool.

Next, break each sponge finger into four pieces, placing these into four small glasses.

Pour over one third of the cooled espresso mixture, pressing down gently to make sure the biscuits are completely soaked.

Using a whisk, beat the egg whites and sugar until they form a soft peak.

In a separate bowl, slowly beat the mascarpone, the rest of the espresso, and the honey into a smooth paste.

Next, fold in the egg whites and sugar mixture, one third at a time.

Lastly, spoon the mixture over the sponge fingers.

To garnish, add some chopped chocolate on the top, dusted with cocoa powder.