Spaghetti with cockles
Instructions
Cook pasta in salted water.
Wash the mussels and place them in a pan to make them open.
Peel and put aside their water.
FRY in a pan with oil, two minced garlic cloves and a bit of chopped parsley; Add the tomatoes, then salt and pepper to taste.
Halfway through the cooking, pour the wine and ten minutes before end of cooking add the cockles, their water and a little chopped parsley.
Drain the spaghetti and toss with the sauce.
Ingredients and dosing for 4 persons
- 500 g of type pasta spaghetti
- 1000 g of cockles
- 1 glass white wine
- 200 g of peeled tomatoes
- 2 cloves of garlic
- Parsley
- Olive oil
- Salt
- Pepper