Cockles are a bi-valve molluscs with a triangular shape and flat profile.

Like all molluscs they can be eaten raw or cooked.

Cockles are delicate and perfect to be used in first courses, such as fish risotto and short or long pasta.

 




Ingredients
(for 4 people)

 

- 800 g pasta "potato gnocchi" style

- 500g cockles

- 3 ripe tomatoes

- dry white wine

- 2 spoons extra virgin olive oil

- 1 clove garlic

- 1 chilli

- sea salt

- chopped parsley

 
 

Method

 
Put the cockles in a cold water and salt solution to soak, so that the sand contained comes out; take out the valves and keep the liquid.
Brown a clove of garlic and a chilli in the oil; add the liquid from the cockles, and cook on a low heat until the liquid has been absorbed; add the tomatoes without their peel, cut into strips; season and add the cockles and chopped parsley.
Drain the gnocchetti as soon as they float to the top of the water and mix them with the sauce.