Serves: per person
INGREDIENTS
- 18 fresh cockles
- 3 cloves fresh garlic
- 1 handful flat leaf parsley leaves
- 1 chili pepper (optional)
- ˝ cup Fairway Extra Virgin Olive Oil
- 1 pinch salt
- A couple of cracks of fresh Fairway Tellicherry Peppercorns
DIRECTIONS
- In a blender mix the garlic, parsley and olive oil
- Heat a heavy pan with 1 tablespoon of olive oil and chili pepper until it is almost smoking
- Put the cockles in, shake them up and cover with a lid for 2 minutes
- Plate cockles, spoon the garlic mixture over the top and add salt
