Linguine with Cockle Sauce

November 16, 2016 by Peter Westfield


This classic dish is spiced up with a hint of Chili.


Prep time: 10  Minutes      Cook Time: 15 Minutes

Serves: 4 People                  Difficulty: Medium


  • 1 pound dried linguine
  • 3 garlic cloves, roughly chopped
  • 2 Fresh chilies
  • 1 1/2 pounds fresh, small Cockles, scrubbed and rinsed well
  • 1 cup dry white wine
  • 2-3 Tbsp. cream
  • 1/2 cup Italian parsley leaves, roughly chopped
  • Salt & pepper


  1. Cook the linguine in boiling, salted water until al dente and drain.
  2. Add the garlic and chili flakes and cook for just a few seconds.
  3. Add the Cockles to the pan, stir, and then add the white wine.
  4. Cover the pan and cook for a couple of minutes until all the clams have opened–discard any that remain closed.
  5. Add the cream to the pan and cook for another minute or two.
  6. Remove the pan from the heat, add the linguine and parsley, and toss everything together to combine.
  7. Season to taste.