Spaghetti with Cockles
Ingredients
- Ingredients
- 1 kilogram Cockle
- 4 scallions
- 2 garlic cloves
- 1 handful flat leaf parsley
- 500 grams Spaghetti
- salt
- 40 milliliters olive oil
- 100 milliliters dry white wine
- freshly ground peppers
Preparation steps
Scrub cockles. Rinse and cut scallions into small rings. Peel and chop garlic. Rinse parsley, shake dry, and finely chop.
Cook spaghetti according to package directions in a pot of boiling salted water until al dente, then drain. In a large saucepan, heat olive oil and sauté garlic and scallions until soft. In a bowl, mix wine with pasta and cockles and season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F).
Lay 4 sheets of parchment paper on a baking sheet. Pour pasta mixture on the baking sheet, bring sides of parchment paper up, bring ends together and form a package. Cook in the preheated oven for about 15 minutes, until cockle shells have opened. Arrange pasta mixture on plates and serve covered with garlic and scallions mixture.
