Fusilli alle Vongole
There will be some changes on the blog in the next few weeks. A new serie (that has kinda nothing to do with food) is going to appear for those who are interested in. I will tell you about that in a couple of weeks.
This is a recipe we tried a while ago but we’re loving it ever since. Seafood is the kind of thing I could eat all day long. I really love that and my husband too, we make a good pair I tell you. Use the words shrimps or mussels and we’re 100% onto it.
You would normally make this recipe with linguine or spaghetti, I know, I’m sorry if I’m offending you but oh god, it doesn’t make it less delicious.
Fusilli alle vongole (serves 4) :
- 500 to 600g cockles
- 6 garlic cloves
- 500g pasta of your choice
- 1 glass of dry white wine (about 15/20cl)
- 1 handful of coarse salt
- 40g butter
- Olive oil
- Salt & Pepper
It takes a little bit of time to get the sand out of the shells but it worths it, I promise. Put your cockles in a bowl with coarse salt and cover with water. Let it sit 1 hour then change the water and do the same again one or two times. You can do that overnight though.
Peel and cut your garlic into very small pieces.
Heat a pot with a good glug of olive oil in it. When it’s hot, add your shells and cover them in oil. Then add butter, wine, garlic and pepper. Let it sit for 5 good minutes.
When your cockles are opening, put the parsley in, cover and put aside.
Cook your pasta. And boom, done. Serve hot !