Serves: 4
INGREDIENTS
- 1 pound dried linguine
- 1 dozen cockles
- 1 cup Fairway extra-virgin olive oil
- 1 tablespoon Fairway red pepper flakes
- 5 cloves garlic, peeled and sliced thin
- 6 tablespoons rough chopped flat parsley
- 1 tablespoon Fairway kosher salt
DIRECTIONS
- Bring large pot of water to a boil, add pasta, and stir. Drain when finished, and set aside.
- On medium heat, add the olive oil and the red pepper flakes to a large pan.
- Next, add the garlic and salt, and let the garlic lightly brown around the edges.
- Add the cockles, and mix.
- Cover with a lid, and heat for one minute, or until all the cockles open.
- Then add the parsley, and mix.
- Now add the cooked pasta to the pan, and toss to coat evenly with sauce. Then plate.
