Cockles with pasta Ingredients: 1 - bird's eye pepper - 2 spoons of - chopped flat-leaf parsley - 4 spoons of - olive oil pepper salt - 500 g of - spaghetti (or other pasta) - 2.5 kg of - cockles (or other shellfish) - 1 clove of - garlic.
Utensils： 1 Top 5 of the best colanders - 1 casserole dish - 1 sauté pan - 1 spatulas spatula - 1 salad bowl
Total time:
25 min
Preparation:
15 min -
Cooking:
10 min
Phase 1
Wash the cockles in several waters, until the last one is clear.
Phase 2
Put the cockles in a casserole dish.
Phase 3
Place it on high heat and cook until alls the shells open.
Phase 4
Then remove the casserole dish from the heat and pour the shellfish into a colander, over a terrine.
Phase 5
Eliminate empty shells and those that are not open.
Phase 6
Peel the garlic clove and chop it finely.
Phase 7
In a large non-stick frying pan, just brown it, over low heat, in a little oil, with the pepper that you crumble between your fingers.
Phase 8
Pour in the juice from the shellfish and set aside.
Phase 9
Cook the pasta until al dente in boiling salted water.
Phase 10
Place the frying pan over high heat.
Phase 11
Drain the pasta and slide it into the frying pan.
Phase 12
Mix for 10 seconds, then add the cockles, the rest of the oil, the parsley and pepper.
Phase 13
Mix for another 20 seconds.
Phase 14
Remove from the heat and serve immediately.
Utensils： 1 Top 5 of the best colanders - 1 casserole dish - 1 sauté pan - 1 spatulas spatula - 1 salad bowl
Total time:
25 min
Preparation:
15 min -
Cooking:
10 min
Phase 1
Wash the cockles in several waters, until the last one is clear.
Phase 2
Put the cockles in a casserole dish.
Phase 3
Place it on high heat and cook until alls the shells open.
Phase 4
Then remove the casserole dish from the heat and pour the shellfish into a colander, over a terrine.
Phase 5
Eliminate empty shells and those that are not open.
Phase 6
Peel the garlic clove and chop it finely.
Phase 7
In a large non-stick frying pan, just brown it, over low heat, in a little oil, with the pepper that you crumble between your fingers.
Phase 8
Pour in the juice from the shellfish and set aside.
Phase 9
Cook the pasta until al dente in boiling salted water.
Phase 10
Place the frying pan over high heat.
Phase 11
Drain the pasta and slide it into the frying pan.
Phase 12
Mix for 10 seconds, then add the cockles, the rest of the oil, the parsley and pepper.
Phase 13
Mix for another 20 seconds.
Phase 14
Remove from the heat and serve immediately.