Spaghetti with cockles recipe | EUROtoday

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This British tackle spaghetti alle vongole makes use of cockles as a substitute of the normal clams. The model right here is nice, but when you may get your arms on three-cornered leek, which is plentiful proper now, you may swap out the garlic and parsley and as a substitute add a handful of the leaves, finely chopped, similtaneously the cooked cockles.


Prep time: 10 minutes

Cook time: 20 minutes




  • 500g spaghetti
  • 100ml cider
  • 1kg cockles, effectively rinsed
  • 2 massive shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • an excellent pinch of dried chilli flakes or finely chopped contemporary chilli
  • 4 tbsp olive oil, plus extra as wanted
  • 150g butter, plus extra as wanted
  • 2 tbsp finely chopped parsley


  1. Cook 500g spaghetti in boiling salted water in keeping with the directions on the packet till al dente, then drain in a colander, saving a little bit of the cooking liquid.
  2. Meanwhile, warmth 100ml cider in a big saucepan, add 1kg cockles and prepare dinner over a medium warmth with the lid on, shaking the pan occasionally, for 3-5 minutes till the cockles have all opened.
  3. Drain in a colander over a bowl to catch the juices and go away to chill a little bit. Remove half of the cockles from the shell and put to at least one aspect.
  4. Gently prepare dinner 2 finely chopped massive shallots in 4 tbsp olive oil for a few minutes with an excellent pinch of chilli flakes, then add 150g butter and the cockle cooking liquor and toss with the spaghetti on a really low warmth.
  5. Add the cockles and a handful of chopped three-cornered garlic and season.
  6. The sauce ought to be simply coating the spaghetti – if it doesn’t, add a little bit of the cooking liquor and extra oil and butter. Serve instantly.