Spaghetti with cockles

Cockles are the cheaper cousins of oysters and clams. Although the later got the glamor, the former are a good option for tasty and easy to do dishes that mix well with pasta.


For two people:

  • 2 cloves of garlic
  • 1 chili
  • salt & olive oil
  • parsley
  • a glass of white wine
  • 500 gr of cockles
  • 200 gr of spaghetti


  • Fill a frying pan with abundant olive oil.
  • Add some garlic and chili and cook it slowly for a couple of minutes. Don’t let the garlic become toasted.
  • Add a glass of white wine and the cockles. Cook for about 2 minutes, until all shells are opened.
  • In the meantime, cook the pasta up to ‘al dente’. It may take between 3 minutes (fresh pasta) up to 10 minutes (the kind you buy in the supermarket).
  • Mix the pasta to the cockles and add some parsley to your liking.


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