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Cockles in wine over linguine

Time 30 minutes
Yields Serves 4
Cockles in wine over linguine
(Los Angeles Times)
1

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.

2

Meanwhile, add linguine to boiling salted water.

3

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.

4

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.


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