Directions
- Heat oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers.
- Add cockles with wine and cover shaking skillet occasionally until cockles open wide, about 2 to 6 minutes.
- Check cockles frequently after 2 minutes, transferring with a slotted spoon to a bowl as cooked (discard any that remain unopened after 6 minutes).
- Remove cockles from shells, discarding shells.
- Add tomatoes to juices in skillet with 1/3 cup parsley, garlic, and red-pepper flakes (if using).
- Briskly simmer, uncovered, stirring occasionally, until liquid is reduced by about half, 3 to 6 minutes.
- Meanwhile, cook linguine in a pasta pot of boiling salted water until al dente.
- Reserve 1 cup pasta-cooking water, then drain pasta.
- Add pasta and 1/2 cup reserved cooking water to tomato mixture in skillet and cook over high heat, tossing to coat, about 2 minutes.
- Remove from heat, then stir in cockles with their juices, 1/2 teaspoon black pepper, and remaining parsley.
- Season with salt and thin sauce with additional cooking water if desired.
- Serve immediately