LINGUINE WITH COCKLES

The sweetness of juicy plump cockles/clams with a little hint of chilli make this one of my all time favourite bowls of pasta.

Serves 4

400g linguine, dried

Extra virgin olive oil

4 cloves garlic, sliced thinly

½ red chilli, seeds removed and cut finely

Generous pinch dried chilli flakes

1 kg cockles/clams

¼ cup white wine

Handful parsley, roughly chopped

Sea salt and freshly ground pepper

2 lemons

Method

Bring a large pot of heavily salted water to the boil, add the linguine and stir to separate. Cook as directed on the packet. Drain.

Whilst the pasta is cooking heat a large heavy-based fry pan to hot, add a generous glug of oil, add the cockles, garlic and chili. Shake the pan so the cockles move around, add the wine, cover with a lid and cook briefly until all the cockles are opened.

Turn off the heat, add the parsley, generous grind of pepper, squeeze of lemon.

Add the drained pasta and toss to combine.

Serve with more olive oil and lemon.