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Cockles and Linguine


  • 3 tablespoons olive oil
  • 3 lb cockles, scrubbed
  • 1 cup dry white wine
  • 3/4 lb cherry tomatoes, halved
  • 1/2 cup finely chopped flat-leaf parsley, divided
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon hot red-pepper flakes (optional)
  • 1 lb linguine


  • 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

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