A lovely summer entertaining dish.
Bring some well salted water to the boil and cook pasta for the recommended time.
Heat the oil a fry pan and gently sauté garlic until softened, add garlic chives and chili and cook for a few minutes more.
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.
Once all the cockles are open sprinkle with parsley and keep warm.
Drain pasta and add to pan with cockles and mix well.
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