- 6
Ingredients
- 6 SERVINGS
- Since the Venus clams found around Venice aren't available here in the States, mussels would be just fine. But cockles are even better.
- 3 tablespoons olive oil
- 3 lb cockles, scrubbed
- 1 cup dry white wine
- 3/4 lb cherry tomatoes, halved
- 1/2 cup finely chopped flat-leaf parsley, divided
- 2 garlic cloves, finely chopped
- 1/2 teaspoon hot red-pepper flakes (optional)
- 1 lb linguine or spaghetti
Preparation
Step 1
Heat oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers, then cook cockles with wine, covered, shaking skillet occasionally, until they open wide, 2 to 6 minutes.
Check cockles frequently after 2 minutes, transferring with a slotted spoon to a bowl as cooked (discard any that remain unopened after 6 minutes).
Remove cockles from shells, discarding shells.
Add tomatoes to juices in skillet with 1/3 cup parsley, garlic, and red-pepper flakes (if using). Briskly simmer, uncovered, stirring occasionally, until liquid is reduced by about half, 3 to 6 minutes.
Meanwhile, cook linguine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
Add pasta and 1/2 cup reserved cooking water to tomato mixture in skillet and cook over high heat, tossing to coat, 2 minutes. Remove from heat, then stir in cockles with their juices, 1/2 teaspoon black pepper, and remaining parsley.
Season with salt and thin sauce with additional cooking water if desired.
Serve immediately.