Cost per serving $0.42 view details
- 1 lb linguine uncooked
- 1/4 c. extra-virgin extra virgin olive oil
- 4 x garlic cloves - (to 5) finely minced
- 2 x dry chiles - (to 3)
- 3/4 c. coarsely-minced fresh flat-leaf parsley
- Â Â Zest of 1 lemon
- 1/8 tsp coarse salt
- 1 pch freshly-grnd black pepper
- 3 lb New Zealand cockles see * Note,
- Â Â thoroughly scrubbed
- 1 Tbsp. red-wine vinegar
- 6 lrg fresh basil leaves thinly sliced
- * Note: If you cannot find cockles, that are similar in taste to Manila clams but smaller with colorful heart-shaped ribbed shells, you can substitute Manila clams, littleneck clams, or possibly mussels in this recipe.
- Bring a large pot of water to a boil. Add in salt. Drop the pasta into the boiling water; stir to keep pasta from sticking together. Cook till al dente according to package directions.
- Meanwhile, heat extra virgin olive oil in a large saucepan over medium-low heat. Add in garlic and chiles, and cook for 1 minute, being careful not to let it brown. Stir in parsley, lemon zest, salt, and pepper; cook for 1 minute. Add in cockles, and stir till well coated; cover tightly. Increase heat to medium-high, and cook just till cockles begin to open, 4 to 6 min.
- Sprinkle cockles with vinegar, and cook, uncovered, till vinegar has evaporated, about 1 minute.
- When pasta is done, drain it, and transfer to a large platter. Remove cockles from broth, and place on pasta. Cook broth for 1 minute more. Remove from heat, and spoon broth over cockles. Serve immediately, garnished with basil.
- This recipe yields 4 to 6 servings.
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|Amount Per Serving||%DV|
|Serving Size 89g|
|Recipe makes 6 servings|
|Calories from Fat 89||25%|
|Total Fat 10.15g||13%|
|Saturated Fat 1.46g||6%|
|Trans Fat 0.0g|
|Total Carbs 57.04g||15%|
|Dietary Fiber 2.5g||8%|