Cockles in wine over linguine
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.
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.
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