Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Fill a large saucepan with water and bring it to the boil. Add the pasta and stir well. Cook the pasta per the packet’s instructions or until al dente.
Meanwhile, make the sauce. Heat the rapeseed oil in a large frying pan. Add the shallots, garlic, celery and fennel and sauté over a medium heat for 5 minutes until soft and translucent.
Add the water and stock and bring to a gentle simmer. Add the clams and hake and carefully stir. Add the Boursin and cover with a lid if you have one. Cook for 5 minutes on a gentle simmer, stirring every now and again. It is ready when the clams are open and the hake is white and not translucent. Be gentle when you stir to try to keep the fish in chunks.
Drain the pasta and portion into bowls. Take the clams and hake off the heat, add the parsley and lemon juice and season with salt and pepper.
Pour the sauce over the pasta and enjoy with extra lemons to serve.
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Hake is a cousin of the cod and has a firmer texture, somewhere between monkfish and cod. It’s often cheaper than cod and is available at most supermarket fish counters and fishmongers. Clams are readily available at fish counters in the UK all year around and are best in the colder months.”