LINGUINE w/COCKLES

By BobD

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

Details

Servings 6
Adapted from gourmet.com

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.