Cockles In Wine Over Linguine

Recipe Ingredients

1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1 1/2 cups	355ml	Dry white wine
2 lbs	908g / 32oz	Cockles - well scrubbed
1 lb	454g / 16oz	Linguine
		Salt - to taste
1/4 cup	36g / 1.3oz	Chopped parsley

Recipe Instructions

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. 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.

This recipe yields 4 servings.

Each serving: 668 calories; 133 mg sodium; 29 mg cholesterol; 16 grams fat; 91 grams carbohydrates; 26 grams protein; 0.48 gram fiber.

Source:
The Los Angeles Times, 08-23-2000

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.