Recipe Categories
Seafood
Wine Seafood

James's Cockles Wine Sauce Pasta

1/4 cup olive oil
2 tbl minced shallots
1 tbl minced garlic
1 1/2 cup dry white wine
2 lb cockles well scrubbed
1 lb linguine
    Salt to taste
1/4 cup chopped parsley

 Method :
Heat large skillet over medium-high heat and add oil. When oil is hot, add shallots and cook until softened and aromatic, about 2 to 3 minutes. Add garlic and stir 20 seconds. Add wine and bring to boil. Reduce heat to low, add cockles, cover and simmer.
Meanwhile, add linguine to boiling salted water. Check cockles after 1 to 2 minutes to see if any have opened; if so, remove them to covered plate. Cover skillet and continue cooking until all cockles have opened. Discard any that do not open.
Return cockles to skillet. Cook pasta until al dente, about 10 minutes, drain quickly and place in serving bowl. Pour cockles and sauce from skillet on top, sprinkle with parsley, then serve. A loaf of bread comes in handy to soak up the extra juices from