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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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