Linguine with Cockles: 2000s Recipes + Menus : gourmet.com
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Since the Venus clams found around Venice aren’t available here in the States, we substituted the recipe with cockles and think they are another good option.
Keywords
- enrica rocca
- italian
- web-exclusive recipes
- cooking school
- wine
Ingredients
- 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
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