+
0 (0)

Categories: Fish and shellfish, Main courses, Quick and easy

Cockles in wine over linguine

Cockles in wine over linguine
Los Angeles Times

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: ... Read more

Total time: 30 minutes | Serves 4
  • 1/4 cup olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1 1/2 cups dry white wine
  • 2 pounds cockles, well scrubbed
  • 1 pound linguine
  • Salt
  • 1/4 cup parsley, chopped

Step 1Heat 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.

Step 2Meanwhile, add linguine to boiling salted water.

Step 3Check 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.

Step 4Cook 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.

Each serving:
668 calories; 133 mg sodium; 29 mg cholesterol; 16 grams fat; 91 grams carbohydrates; 26 grams protein; 0.48 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Hurley's grilled mussels with red wine and chorizo
Rice noodles with Chinese chives, shrimp and pork (banh pho xao he)
Confited yellowtail with ginger-carrot puree and warmed Asian vinaigrette
Shrimp masala