Linguine with New Zealand Cockles

4 to 6 Serves


  • 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

  • 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.

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