No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Linguine with New Zealand Cockles

  • Yield: Serves 4 to 6
Linguine with New Zealand Cockles

Source: Martha Stewart Living Television, April 2001


  • 1 pound linguine, (uncooked)
  • 1/4 cup extra-virgin olive oil
  • 4 to 5 cloves garlic, finely chopped
  • 2 to 3 dried chiles
  • 3/4 cup fresh flat-leaf parsley, coarsely chopped
  • Zest of 1 lemon
  • 1/8 teaspoon coarse salt
  • Pinch freshly ground pepper
  • 3 pounds New Zealand cockles, thoroughly scrubbed
  • 1 tablespoon red-wine vinegar
  • 6 large fresh basil leaves, thinly sliced


  1. Bring a large pot of water to a boil. Add salt. Drop the pasta into the boiling water; stir to keep pasta from sticking together. Cook until al dente according to package directions.

  2. Meanwhile, heat olive oil in a large saucepan over medium-low heat. Add garlic and chiles, and cook for 1 minute, being careful not to let it brown. Stir in parsley, lemon zest, salt, and pepper; cook for 1 minute. Add cockles, and stir until well coated; cover tightly. Increase heat to medium high, and cook just until cockles begin to open, 4 to 6 minutes.

  3. Sprinkle cockles with vinegar, and cook, uncovered, until vinegar has evaporated, about 1 minute.

  4. When pasta is done, drain it, and transfer to a large platter. Remove cockles from broth, and place on pasta. Cook broth for 1 minute more. Remove from heat, and spoon broth over cockles. Serve immediately, garnished with basil.

Reviews (0)

Related Topics