1 lb. live cockles
1 garlic clove, finely diced
1 shallot bulb, finely diced
1/2 cup light chicken stock or white wine
1 Tbl. fresh parsley, chopped
2 Tbl. butter
Wash cockle shells thoroughly under cold running water.
Combine all ingredients, except cockles, in a medium saucepan and bring to a boil over medium-high heat. Add the cockles and cook for 2-3 min. or until the cockle shells open.
Serve with sourdough bread
Cockles and Linguini with Garlic and Shallots
as listed above plus:
1/2 cup heavy whipping cream
Follow the method above.
After the cockles open, remove them from the saucepan and set aside. Transfer the remaining ingredients to a large saute pan. Cook the broth over medium-high heat until the volume is reduced by on-half. Add the heavy whipping cream and cook 2 min. Add the cooked linguini and toss together with the broth. Add the cockles.
Serve with sourdough bread.