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October 6, 2026
Cockle Spaghettini in Bordier Seaweed Butter
By The French Pantry
A Breton take on spaghetti alle vongole: a kilo of cockles opened in Bordier Seaweed Butter, their liquor strained and tossed through spaghettini with parsley and lemon zest.
Bordier French butter pasta recipe Seaweed Butter
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September 25, 2026
Linguine alle Vongole With Bordier Wild Garlic Butter
By The French Pantry
Clams opened in Bordier Wild Garlic and Kampot Pepper Butter, tossed through linguine with a second knob of butter to finish. Four servings, on the table in about twenty minutes.
Bordier French butter pasta recipe wild garlic butter
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