by JoyManning
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JoyManning's Notes:
Expand15 cockles (or littlenecks), rinsed and scrubbed Ask a question about this ingredient
4 ounces bucantini (or other long skinny pasta shape) Ask a question about this ingredient
2 plump garlic cloves, mashed to a paste with a heavy pinch of kosher salt Ask a question about this ingredient
1/2 teaspoon red pepper flakes Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
3 sun-dried tomatoes, minced Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
2 tablespoons minced parsley Ask a question about this ingredient
Soak the cockles in a large bowl of cold water mixed with 1 tablespoon of baking soda for 1 hour. This helps the critters purge themselves of any sand or grit they harbor.
Ask a question about this stepAfter the cockles have soaked, bring a large pot of salted water to a boil, and add the pasta.
Ask a question about this stepMeanwhile, add the garlic, pepper flakes, and oil to the bottom of a pot or skillet over medium-high with a tight fitting lid that is large enough to accommodate the pasta later. Fry this mixture for about a minute, add the cockles, the tomatoes, and the wine, bring to a boil, lid, and reduce to simmer.
Ask a question about this stepIn about two minutes, the shells will start popping open. Remove the cockles as the shells open and put them aside in a bowl. (I did this because overcooked shellfish are gross; I didn’t want them exposed to heat for one minute longer than needed.)
Ask a question about this stepAdd the pasta (which should be roughly halfway cooked by now) to the simmering wine and clam broth that entered into the equation when the shells opened and a few tablespoons of the pasta cooking liquid. Continue cooking the pasta about 5 more minutes, until it is al dente. Feel free to add some more pasta cooking liquid if it appears to be drying out.
Ask a question about this stepWhen the pasta is cooked, return the cockles to the pot and add the parsley. Toss to combine. Serve at once.
Ask a question about this stepWhat? That's crazy. My husband often asks for the dessert menu first in restaurants so he can calibrate his entree to what he plans to eat for dessert!
I've been looking for good shellfish recipes, this sounds simple and delish! Lucky for me my boyfriend loves clams... but he DOESN'T LIKE DESSERT! I guess we all have our faults =)
Sounds delicious!! Love clams and pasta. Thaks for the recipe.