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Ingredients
Spaghetti with Cockles
- 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
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.