+
0 (0)

Fish and Shellfish, Mains, 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.


HAVE YOU TRIED


Artichokes braised with saffron, black olives and almonds
Artichokes braised with saffron, black olives and al...

Bollito misto
Bollito misto

Eggplant With Tahineh and Toasted Pine Nuts
Eggplant With Tahineh and Toasted Pine Nuts

Creamy winter root vegetable gratin
Creamy winter root vegetable gratin

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Durty Nelly's seafood chowder
Grilled sardines with confited tomatoes
Baked mackerel in charmoula
Lobster martini