CLAM SAUCE & PASTA Recipe

Inspired by Rosalina's Kitchen

Time30m

Serves2

Fresh cockles in your choice of red or white sauce.

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Fresh cockles

8.82 oz (250 grams) Spaghetti or linguine pasta

4 tablespoons olive oil

3 cloves Garlic cloves, minced

7.05 oz (200 grams) Cherry tomatoes, halved (for red sauce)

5/8 cup (150 ml) White wine (for white sauce)

2 tablespoons Parsley, chopped

1 teaspoon Celtic sea salt

1 to taste black pepper

1 teaspoon Red pepper flakes (optional)

Method

Cooking Instructions

Prepare the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Cook the Cockles

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. If using for red sauce, add cherry tomatoes and cook for an additional 3-4 minutes until they soften. If using white sauce, add white wine and let it simmer for 3-4 minutes.

Combine Ingredients

Add the fresh cockles to the skillet, cover, and cook for about 5-7 minutes, or until the cockles open. Discard any that do not open. Season with salt, black pepper, and red pepper flakes if desired.

Mix with Pasta

Add the cooked pasta to the skillet, tossing gently to combine. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.

Serve

Garnish with chopped parsley before serving. Enjoy your clam sauce and pasta!