Have you already tried Spaghetti with cockles? It’s a simple recipe for a first course that tastes of the sea, summer, and has all the soul of the Mediterranean.
When we think of a nice plate of seafood pasta, the first recipe that comes to mind is spaghetti with clams, very simple to make but with an incredibly attractive flavor.
And above all, they are one of the dishes that children also love a lot.
The cockle, living in open waters, has a stronger flavor than the clam, which is cultivated in brackish water, with a lower salt content and therefore a more delicate flavor.
Let the clams purge in water and salt for a few hours to remove sand and mud, and do not keep them in the fridge for more than a day.
Follow me as I tell you how I prepare them.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 244.79 (Kcal)
- Carbohydrates 30.26 (g) of which sugars 2.47 (g)
- Proteins 10.35 (g)
- Fat 8.52 (g) of which saturated 1.36 (g)of which unsaturated 0.83 (g)
- Fibers 2.47 (g)
- Sodium 971.01 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Spaghetti with Cockles
- 11.2 oz spaghetti (or linguine)
- 2.2 lbs clams (max cockles)
- 10.6 oz piccadilly tomatoes
- 1 clove garlic
- 1/4 cup dry white wine
- to taste parsley
- chili pepper
- extra virgin olive oil
- salt
Tools
- Frying Pan
- Colander
- Pot
Steps
Spaghetti with Cockles
Leave the clams for a few hours, preferably overnight, in plenty of salted water to allow impurities to purge.
In a large pan, open the clams over high heat with a tablespoon of oil, a crushed garlic clove, and some parsley stems.
Remove the clams from the heat immediately after they open completely; prolonged cooking would make them rubbery.
Remove any that remain closed.
Separate the clams from the liquid that has formed, and filter it.
(Filter the cooking liquid and set it aside).Shell half of them.
Sauté the garlic with a piece of chili pepper, add washed, peeled, and diced cherry tomatoes
Then add the shelled and unshelled cockles.
No need to add salt. (Taste if necessary)
Let them season for a few seconds and then add the filtered cooking liquid from the cockles.
Meanwhile, bring water for the pasta to a boil.
Cook the pasta in plenty of salted water and, just before draining, add half a ladle of cooking water to the sauce pan, then turn on the heat.
Drain the spaghetti al dente and add them to the pan with the sauce.Finish the pasta with a handful of freshly chopped parsley.
Tips
Do not choose loose products but only those in packaging, with a regular label certifying their origin, and at the time of purchase, make sure that clams or cockles are alive.
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