A simple, satisfying pasta dish has baked cockles, tomatoes, and lots of onions.

Martha Stewart Living, November 2003


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Boil water for pasta. Place an 18-by-30-inch piece of foil on a rimmed baking sheet. Place cockles and onions in the middle.

  • Squeeze seeds and juice from tomatoes (not cherry), and discard. Cut into 1-inch chunks; add to foil packet along with cherry tomatoes. Add olives, wine, oil, thyme, and oregano; season with salt and pepper. Toss to combine. Fold foil into a tight packet; seal ends well.

  • Bake until onions are tender and cockles have opened, 25 to 30 minutes. Discard any unopened cockles.

  • About 10 minutes before packet is done, add salt and pasta to boiling water. Cook until pasta is al dente according to package instructions. Drain pasta in a colander; transfer to a serving dish. Dot with butter; toss to coat pasta evenly.

  • Carefully open packet to allow the steam to escape; turn out contents onto pasta. Toss to combine. Sprinkle with parsley, and serve immediately.