Cockles alle vongole

Cockles prepared for a pasta alle vongole.

Cockles alle vongole

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garlic (finely chopped)



white wine






flat-leaf parsley



salt and pepper

Preparation method

  • Place the cockles in a dish filled with cold water. Remove any cockles that float.
  • Remove the rest of the cockles from the water and dry them.
  • Heat the oil in a pan and add the cockles in one single layer.
  • Deglaze with the white wine.
  • Add the chopped garlic and steam until cooked. The cockle meat will be rounded and bulge.
  • Add the chopped parsley at the end.
  • Season to taste with salt and pepper.

Serving suggestions

  • Delicious served with pasta. Finish with a little lemon.
  • Add some finely chopped red chilli pepper when you add the garlic.
  • As part of a composition with crustaceans and shellfish.
  • As part of a starter such as a purée of baked aubergine.

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