Food & Cooking Recipes Ingredients Seafood Recipes Linguine with New Zealand Cockles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 4 to 6 Serves Ingredients 1 pound linguine, (uncooked) ¼ cup extra-virgin olive oil 4 to 5 cloves garlic, finely chopped 2 to 3 dried chiles ¾ cup fresh flat-leaf parsley, coarsely chopped Zest of 1 lemon ⅛ 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 Directions 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. 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. Sprinkle cockles with vinegar, and cook, uncovered, until vinegar has evaporated, about 1 minute. 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. Rate it Print