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Cockle Linguine

A lovely summer entertaining dish.


  • 350g linguine pasta

  • 2 cloves of garlic finely sliced

  • one red chilli finely sliced

  • 3 – 4 garlic chives chopped

  • olive oil

  • ½ cup good white wine

  • flat leaf parsley finely chopped

  • 1 kilo cockles


  • 1.

    Bring some well salted water to the boil and cook pasta for the recommended time.

  • 2.

    Heat the oil a fry pan and gently sauté garlic until softened, add garlic chives and chili and cook for a few minutes more.

  • 3.

    Turn up the heat and add the cockles and white wine, put a lid on the pan and cook for a few minutes shaking pan occasionally.

  • 4.

    Once all the cockles are open sprinkle with parsley and keep warm.

  • 5.

    Drain pasta and add to pan with cockles and mix well.


Serve on large platter with some crusty bread and a glass of white wine.

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