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Ingredients
- 1/4 c. extra virgin olive oil
- 2 Tbsp. chopped shallots
- 1 Tbsp. chopped garlic
- 1 1/2 c. dry white wine
- 2 lb cockles well scrubbed
- 1 lb linguine Salt to taste
- 1/4 c. minced parsley
Directions
- Heat large skillet over medium-high heat and add in oil. When oil is warm, add in shallots and cook till softened and aromatic, about 2 to 3 min. Add in garlic and stir 20 seconds. Add in wine and bring to boil. Reduce heat to low, add in cockles, cover and simmer.
- Meanwhile, add in linguine to boiling salted water. Check cockles after 1 to 2 min to see if any have opened; if so, remove them to covered plate. Cover skillet and continue cooking till all cockles have opened. Throw away any which don't open.
- Return cockles to skillet. Cook pasta till al dente, about 10 min, 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 379 | |
| Calories from Fat 134 | 35% |
| Total Fat 15.13g | 19% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 130mg | 4% |
| Total Carbs 14.64g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.75g | 1% |
| Protein 31.01g | 50% |
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