Gastronomixs

Cockle soup with tomato and pasta

Cockle soup with tomato and pasta

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Ingredients

750

g

cockles

300

ml

white wine

1 ¼

l

water

100

ml

olive oil

2

cloves

garlic

1

pinch

red chilli pepper, ground

1

leaf

bay leaf

1

tbsp

flat-leaf parsley

8

leaves

basil (shredded)

2

tbsp

tomato purée

 

 

pasta of your choice

 

 

salt and pepper

Preparation method

  • Place the cockles in a dish filled with cold water. Remove any cockles that float, as these are no longer good to eat.
  • Place the cockles in a pan with the white wine and add a little salt.
  • Bring to the boil and cook until all the shells have opened and the cockle meat is bulging.
  • Drain through a sieve, collecting the liquid.
  • Remove the cockle meat from the shells.
  • Heat the olive oil in a pan and gently fry the garlic.
  • Add the red chilli pepper, bay leaves, parsley, and the shredded basil leaves.
  • Continue to stir while frying gently but do not allow the herbs to turn brown.
  • Stir in the tomato purée.
  • Add the water and cooking liquid from the shells and bring to the boil.
  • Add the pasta and a little salt.
  • Cook gently until the pasta is cooked al dente and then stir the cockle meat through the soup.
  • Remove the bay leaves and season with salt and pepper if desired.
  • Mount with the olive oil.

Serving suggestions

  • As a soup with toasted bread and rouille.
  • As a soup in a menu.

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