Brine
In the same way as sardines and anchovies are brine-washed to firm their flesh to stand up to the canning and curing process respectively, the brine that shellfish is packed in keeps their flesh firm too.
The brine also helps preserve and enhance their delicate marine flavours that olive oil might mask. Brine-packing helps maintain the authentic bright, marine flavour of the shellfish. It tenderises the flesh and keeps it supple.
You can use the brine like a stock, adding it to pasta sauces to enhance the flavour and create a silky consistency.
Serving tips
•Cook spaghetti in boiling, salted water. Meanwhile sautée chopped garlic and chilli in olive oil, add a splash of white wine, then the clams or scallops, reserving the brine. Add a couple of spoonfuls of the brine until you have a silky sauce. Add the spaghetti and combine.
•Gently whisk the sea urchin and brine together in the tin with a fork, and scoop up with crisps.
•Bread crumb the razor clams and deep fry. Enjoy with garlicky mayonnaise.
