Cockles with tomato and red wine sauce
Total time60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Starter
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Cockles estimated edible weight; buy 800 g shell-on 160 g
- Spring Onion 150 g
- Garlic 6 g tomato sauce and 6 g steaming 12 g
- Canned tomatoes 400 g
- Red wine 50 ml
- Extra virgin olive oil 20 g sauce and 15 g steaming 35 g
- Cayenne pepper 0.2 g
- Parsley 4 g
- Salt only if needed 1 g
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Method
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Wash the cockles and discard broken ones and those that do not close when tapped. If sandy, soak for an hour in cold salted water in the fridge, then rinse well.
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Chop the spring onion and 6 g garlic. Soften with 20 g oil over a medium-low heat for 10 minutes. Add the chopped tinned tomatoes and simmer uncovered for 20–25 minutes. Blend into a smooth sauce.
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Heat the remaining 15 g oil in a wide casserole. Add the remaining 6 g chopped garlic and the cayenne and cook for 30 seconds without burning. Pour in the red wine, boil for a minute, add the cockles and cover. Cook for 3–5 minutes until open and discard any closed ones.
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Lift out the cockles, finely strain their liquid and mix it into the tomato sauce. Boil for 2 minutes and adjust the salt after tasting. Return the cockles briefly to warm through and serve with chopped parsley.
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