Cockles are tender, sweet little morsels of the sea. When I saw them at a fish market, I was inspired to cook them for dinner. A little olive oil, some minced shallots, white wine and a handful of chopped parsley: Dinner is served.
This recipe calls for quite a bit of wine, but it cooks down quickly, leaving some in the bottle to serve with dinner. A loaf of bread comes in handy to soak up the extra juices from the sauce. For dessert, slice peaches, whip cream and layer into parfaits with a drizzle of Amaretto liqueur and a crumbling of Amaretto cookies.