Cockles over Linguini
Cockles are very tiny clams, the size of a thumbnail. When you can find a source of good fresh cockles, consider yourself blessed! They are mild, not strong, and absolutely delicious. Serve with a spoon for the juice and a tiny fork to get the little morsels out of the shells. Also have a big bowl on the table to hold the empty shells.
Serves: 2Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 2 tsp. olive oil
- 1 tsp. unsalted butter
- 2 cloves garlic, minced
- 4 shallots, minced
- ½ cup clam broth
- 1 tsp. dried oregano
- 1½ lbs. cockles, rinsed and scrubbed
- ½ lb. cooked linguine
- ½ bunch fresh Italian flat-leaf parsley, chopped
- Heat the oil and butter in a large sauté pan over medium heat. Stir in the garlic and shallots. Cook until softened.
- Add the clam broth, bring to a boil, and stir in the oregano and clams. Keep stirring, using a slotted spoon to remove the cockles to a large bowl as they open.
- When all of the cockles are open, pour the sauce over them. Divide pasta among 2 bowls. Spoon cockles over the linguini and sprinkle with parsley.